Risotto Fritters

Crispy on the outside, creamy and chunky on the inside, super fun to eat, mega versatile and customizable, easy to do and perfect for any event! What more can I say about these delicious risotto fritters made with leftover risotto and in this case, provolone cheese and salame?

INGREDIENTS

• 300g leftover risotto (or soft, or sticky rice)
• 1 large eggs
• 50g provolone or mozzarella cheese, shredded
•20g salame or prosciutto cut into small pieces
• 2 cups = 250g yellow onion, chopped small
• ½ cup evoo*
• 50g all purpose flour
• Canola or vegetable oil for frying. You can also add some evoo to the oil of our choice for extra flavor.

PROCEDURE

  • This recipe is really a guide because you can add any ingredient that you like which can also change depending on the type of risotto you have left over. Feel free to experiment and make something different every time!
  • Combine all ingredients together except for the flour.
  • Make small balls or quenelles of about 3-4 cm (about 1.5”) in length.
  • Roll the risotto balls all around the flour and place them on a plate. You can wait about 5 minutes and roll them again for a nicer coating.
  • Heat the oil to about 150ºC = 300ºF and fry them for about 10 minutes or until they all golden on all sides.
  • Place them over a cooling rack or griddle and sprinkle a tiny bit of salt over them.Let them cool slightly and enjoy!

Serve with an aioli or a spicy marinara sauce. Enjoy!

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