Divide cold risotto into eight portions and roll each into a ball. Push a piece of mozzarella into centre of each and reshape the balls, enclosing the mozzarella.
2
Mix flour with 5–6 tablespoons cold water to make a smooth batter. Coat risotto balls in batter then in breadcrumbs.
3
In a large pan, heat oil for deep frying. Deep fry the risotto balls, in batches, for 3–4 minutes until golden. Drain on kitchen paper. Serve hot or cold.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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I’m now experimenting with vegetarianism and these look mouthwateringly delicious to start with!