Curry Risotto Balls

These tasty little morsels are a fantastic way to use up leftover risotto. We used leftover Green Curry Risotto but you can use whatever flavour you have also.

serves
24
time needed
prep cook
ingredients
4
difficulty
Medium
rating (click to rate)
3.5 based on 44 ratings, click to rate

Ingredients

  • 2 1/2 cups Coconut Curry Risotto
  • 2 cups Breadcrumbs
  • 2 Egg
  • Oil For Deep Frying


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Method

  1. Preheat deep fryer to 190 degrees.
  2. Lightly beat eggs in a small bowl, set aside. Pour panko crumbs into a small bowl also and set aside
  3. 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.
  4. 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.
  5. Serve with greek yoghurt as a dipping sauce or as a side dish for chicken or fish.

Notes

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Recipe Hints and Tips:

  • Curry Risotto BallsĀ are suitable for freezing for up to 3 months, or kept refrigerated in an airtight container for up to 2 days.

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