Fried Risotto Balls


Preparation info

  • Difficulty


  • Makes about



Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

My kids love these. You can use any leftover risotto but they are particularly good made with the tomato risotto.


  • 400 g(14 oz /about 3 cups) cold risotto (½ batch tomato risotto, opposite)
  • 3 tablespoons grated parmesan cheese
  • 2 eggs
  • 75 g( oz) fresh mozzarella cheese, cut into small cubes
  • 150 g( oz) dry breadcrumbs
  • olive oil, for frying
  • lemon wedges, to serve


Mix the risotto and parmesan together in a bowl. Lightly beat one of the eggs and gradually stir into the risotto, stopping when the risotto is damp but still firm enough to be shaped. Moisten your hands with a little water, take a heaped tablespoon of mixture and roll it into a ball. Make a tunnel into the centre with your finger and push a mozzarella cube into it. Squeeze the ball to close the opening and seal in the mozzarella. Do this with the rest of the mixture.

Lightly beat the other egg in a flat bowl. Put the breadcrumbs on a plate. Roll the balls in the egg and then the breadcrumbs and put on a tray or large plate. Chill for at least 30 minutes.

Pour 2–3 cm(about 1 inch) of olive oil into a frying pan and heat until hot but not smoking. Fry the balls in batches, gently moving them around in the oil and turning them often so that they brown evenly. Each batch will take about 2 minutes, then you can lift them out onto a plate lined with paper towels to absorb the excess oil. Fried risotto balls are best served warm with a squeeze of lemon juice, but are also fine eaten at room temperature.