Curried Risotto Balls are tasty little morsels are a fantastic way to use up any leftover risotto you might have.
Curried Risotto Balls are a fantastic way to use up any leftover risotto you might have. They are easy to make and can be served as a main dish or as a side dish. To make them, simply combine cooked risotto with curry powder, salt, pepper, and egg.
Then shape the mixture into small balls and coat with bread crumbs. Finally, fry the balls in hot oil until golden brown. Serve with your favourite dipping sauce and enjoy!
Whenever I make risotto I know I always use way too much and end up eating it for days after. So this is a great way to use up that risotto in a delicious way.
These yummy little balls are a great snack or an easy side dish. They can even be put in soup! The best part is that they’re so easy to make. Just cook up some rice, mix in some curry powder, and form the mixture into balls. Then, simply fry them up until they’re golden brown. So yummy and so easy!
We used leftover Green Curry Risotto to make our Curried Risotto Balls, but you can use whatever flavour you have also.
Method
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Preheat deep fryer to 190 degrees.
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Lightly beat eggs in a small bowl, set aside. Pour panko crumbs into a small bowl also and set aside
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Roll a tablespoon of risotto into a ball, dip in egg; roll in panko crumbs and set aside on a plate. Repeat until all risotto is made into balls.
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Place 6 balls in deep fryer basket and fry until golden brown, between 1-2 minutes. Remove and drain on paper towel. Continue to cook in small batches until all balls are cooked.
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Serve with greek yoghurt as a dipping sauce or as a side dish for chicken or fish.
Recipe Hints and Tips:
- Curry Risotto Balls are suitable for freezing for up to 3 months, or kept refrigerated in an airtight container for up to 2 days.
