These fried balls are made with left-over risotto. I rolled the risotto (squash, kale and onion) into balls in my palms; then I dipped the balls in egg, and rolled them in flour. I fried them gently in sunflower oil for about 10 minutes, turning once.
They were delicious, with the crisp surfaces complementing that sticky, rich interiors.
They were delicious, with the crisp surfaces complementing that sticky, rich interiors.
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