Another frying recipe but I realised during the week that I never shared this particular recipe on the blog after they appeared in the Sunday Times Cheese Issue and these Fried Risotto Balls are too good not to share.
Spring has definitely arrived in Cape Town (although this morning winter is certainly back) but this recipe is comfort food at its best. And such a great way to use up any left-over bolognaise sauce you might have. You could replace the meat sauce with leftover bobotie, ham, fried bacon or even a thick homemade tomato sauce.
Serve with some lemon wedges to cut the richness just a bit and pickled jalapeno on the side for a hit of spicy warmth.
27 September is our next Food Photography Workshop as part of my collaboration with Francois Pistorius and Isabella Niehaus. Join us for an inspired and creative day in the most beautiful location up on the West Coast.
- large knob of butter
- 250g risotto (Arborio) rice
- 800ml warm chicken of vegetable stock
- 1 tsp turmeric
- ½ tsp salt
- 50g grated parmesan cheese
- 50g grated mature cheddar cheese
- ½ cup leftover savoury mince
- 70g plain flour
- 2 eggs, beaten
- 150g fresh breadcrumbs
- Oil for deep frying
- Melt the butter in a large heavy-based saucepan and add the rice
- Stir for a minute until the rice is coated with the butter
- Add the turmeric, salt and about 200ml of the stock and keep stirring until the stock is absorbed
- Add the rest of the stock and cook while stirring occasionally until the rice is cooked al dente and the stock is absorbed
- Mix in the grated parmesan and cheddar cheese
- Remove from the heat and let the rice cool down (easiest to make the rice the day before and place in the fridge overnight)
- Roll balls with the rice about the size of golf balls
- Using your pinkie finger to make a hole in the ball and stuff the hole with some of the savoury mince
- Take more rice and plug the hole and reroll the mixture into a ball
- Repeat until all the rice has been used
- Heat some oil in a saucepan, deep enough to cover the ball with oil
- Place the flour, eggs and breadcrumbs each into separate plates
- Once the oil is 170 degrees C (a small piece of bread immediately sizzles when place in the oil), dip each ball into the flour, then eggs and then cover well with the breadcrumbs
- Fry in batches until golden brown and remove from the oil to drain on wax paper
- Keep the cooked balls warm while frying the rest of the balls
- Serve warm with some lemon wedges
*This recipe was first published in Sunday Times Food Weekly*