Saturday, November 20, 2010

Risotto balls

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.

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