| How To Cook: |
|
|
1. Beat the eggs lightly with a fork until they are just combined. Then add the risotto and stir gently but thoroughly, taking care not to mash the rice.
|
2. Scoop up 1tablespoon of the mixture in a spoon, place a cube of mozzarella in the middle, and top with another spoonful of risotto.
|
3. Press the two spoons together or use your hands to shape a ball. Roll the ballin bread crumbs and place on wax paper.
|
4. Similarly, shape other balls. The balls may be fried at once, but they are easier to handle if refrigerated for 30 minutes.
|
5. Heat the oil in a deep-fat fryer to 375°F. Preheat the oven to 250°F, line a large baking dish with paper towels and put the dish in the oven.
|
6. Fry the balls, 4 or 5 at a time, for about 5 minutes until they are golden brown and the cheese has melted.
|
|
7. Transfer to the baking dish to drain. They may be kept warm in the oven for 10 minutes or so if they must wait.
|
