When you've got lemons make lemonade, right? Well a couple of weeks ago I posted a recipe for Summer Pea Risotto (which is awesome, you should try it!) and I was left with a bunch of risotto leftovers. I was having a little lunch BBQ and thought about what to do. Well, when you've got risotto, make fritters??? Ok that's a stretch, but that's what I did. I took a bit of the batter from my artichoke fritters and used little balls of risotto instead. Magic!!
Try these whenever you have some leftover risotto — it gets little stiff the next day when it's had time to sit and chill which makes it perfect to scoop up into little balls of fritter heaven. I served it on a bed of arugula salad here, but they may go super fast just heaped in a bowl where you'll have to shoo your guests hands away. They are REALLY addictive.
To make risotto balls:
Leftover risotto (at least 1.5 c)
Small ice cream scoop or melon baller
Flour (3 tbsp)
Flour (1/2 cup)
Corn starch (1/2 cup)
Salt and pepper to taste
1/2 tsp Paprika
1/2 tsp Garlic powder
1/2 cup grated Parmesan cheese
1/2 cup club soda
1 cup sunflower oil for shallow frying
Using your small-medium sized scoop, scoop out a ball of rice and place into a dish with some flour in it. Roll around to cover. Repeat until you have the desired amount of rice balls or until you have finished your leftovers.
Heat oil in a low frying pan until almost smoking.
Make batter. Combine flour, corn starch, seasonings, and club soda and let rest for 5 minutes.
Drop rice balls into batter and make sure they are well coated. Remove with a slotted spoon so excess can drip off.
Once oil is ready, gently drop in rice fritters and fry until golden brown on all sides. Remove and place on paper towels to drains.
Get a great dish to serve with this: Stuffed BBQd Peppers
Another great dish to pair: Mushroon, Asparagus, and Turkey Sausage Salad