Curried Risotto Balls are tasty little morsels are a fantastic way to use up any leftover risotto you might have. 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.
Preheat deep fryer to 190 degrees.
Lightly beat eggs in a small bowl, set aside. Pour panko crumbs into a small bowl also and set aside
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.
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.
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.