Wednesday, November 25, 2009

leftover risotto cakes... 30 minutes (plus chilling)

the goods:

4-5 cups leftover bacon, leek, and pea risotto, cold
3 ounces fresh mozzarella, cut into cubes
all-purpose flour, for dredging
1/3 cup vegetable oil

Form risotto into balls. Press a cube of cheese into center of each ball and flatten into 1/2-inch-thick patties (make sure cheese is covered).

Dredge patties in flour and refrigerate until firm, 15 minutes.

In a large skillet, heat vegetable oil over medium until it sizzles when pinch of flour is added. Dredge patties in flour again.

In batches, fry patties until golden and warmed through, about 10 minutes per batch.

Drain on paper towels. Serve with salad!


Jessica Martiele said...

Could you use olive oil, too, or would it smoke to soon?

BIG B...little b and baby C said...

don't use extra virgin olive oil for frying because it has a lower smoking point and is more prone to burning