Ali Bilton • Feb 12, 2020
To make this you will need a portion if my simple risotto rice, which you can find here, on the blog! I tend to make this and then leave overnight, so that it sticks better when rolling. The size of ball I normally make is around golf-ball size, you don't want to be much smaller as they'll struggle to hold together.
For the Balls:
1 portion of simple risotto
½ ball of Mozarella, cut into about 20 small cubes. (Just smaller then a sugar cube)
2 stalks of basil, each leaf ripped into ¾ pieces
1 Jar of sundried tomato paste/pesto
For the coating:
80g Dried, Fresh Breadcrumbs
2 Eggs (whisked)
1. Take roughly a dessert spoon of risotto rice and flatten it in the palm of your hand. (When flattened it should fit comfortably in the palm of your hand.)
2. Add about a ¼ tsp of sundried tomato paste, a cube of mozzarella and a piece of basil.
3. Pinch the rice up and around the filling, and roll into a ball, sealing the filling inside. It doesn’t have to be perfect, don’t worry!
4. Repeat until you’ve used all the rice.
5. Put the formed balls onto a greaseproof lined tray and pop into the fridge so they can firm up a little.
6. Use 3 separate shallow dishes, and use one for the flour, one for the eggs and one for the breadcrumbs.
7. Take 4 balls at a time, roll them in the flour.
8. Lift each one into the egg, using two forks make they’re completely covered in egg.
9. Drop the balls into the breadcrumbs and toss them covering them all.
10. Take each ball and roll them in your hands to get them back into a round shape.
11. Pre-heat a deep-fat fryer to it’s highest temp. Drop the balls in for around 3 minutes, or until golden brown.
(If you don’t have a deep fat fryer, your oil needs to be hot enough so that if you drop a cube of bread in, it sizzles.)