Pour oil into dutch oven and heat oil on medium to medium-high

In one of the small bowls, crack 1x of the eggs and slightly beat with a fork

In the medium mixing bowl, mix leftover risotto, the one slightly beaten egg, mozzarella cheese, and pepper; until well combined.

In similar fashion as previously and in the same small bowl, add an egg and slightly beat with a fork.

In the second small bowl, add the flour; and in the third small bowl, add the breadcrumbs.

(Optional for easier clean up: line one of the baking trays with parchment paper)

Form small-medium sized balls of the risotto mix (slightly bigger than a golf ball) and place on the lined baking tray. I love using an ice cream scoop with release for uniformity. Specifically “#24 Disher” which holds about 2.5 T. I will scoop out all the balls and place them on the baking sheet; and then go back and tighten the balls by rolling them in my hands.

Time to prep for frying! Line the small bowls - 1) Flour 2) Egg 3) Breadcrumbs

Take a risotto ball and roll in the flour, dip in the egg to coat, and then roll in breadcrumbs and evenly distribute. Continue with all the risotto balls.

Time to fry! You’ll know when the oil is hot enough by dropping just a pinch of flour into the pot and seeing if it sizzles and makes that crackling sound. If so - you are good-to-go!

Line-up the other backing tray with 2 layers of paper towels.

Using the Spider utensil, gently drop about 5 of the balls into hot oil, and fry for about 4 minutes or until golden brown – turning carefully as needed.

Remove from oil and place on the paper towel-lined baking tray. Continue with the rest of the balls.

Once they are all fried, lightly dust with a salt sprinkle.

Serve on their own; or pair with a tomato dipping sauce. Garnish with a light EVOO drizzle.

Buon Appetito!