Ingredients
- 820g (4 cups) Risotto (leftover precook) 100%
- 250g (2 cups) Flour, All Purpose 30.5%
- 240g (2 cups) Bread Crumbs, homemade (fine) 29.3%
- 184g (4 each) Eggs, Whole 22.4%
- 84g (3 ounces) Mozzarella (Part Skim), cubed 10.2%
- 42g (1 1/2 ounces) Parmesan, Grated (rind) 5.1%
- 5g (1 teaspoon) Garlic Powder 0.6%
- 5.4g (1 1/2 teaspoons) Onion Powder 0.7%
- 4.5g (3/4 teaspoon) Salt, Kosher 0.5%
- OPTIONAL Past Prime Vegetables/Herbs
- AS NEEDED Oil, Canola (for frying)
Directions
- Separate the eggs, reserving the whites. Add the yolks to Luna Planetary Stand mixer (with paddle).
- Add risotto, parmesan, and seasonings and mix on low until incorporated.
- Roll 2.5oz (70g) balls in gloved hand. Press mozzarella cube in center. Freeze on paper lined pan.
- In separate bowl, froth egg white with WSB38X BOLT Hand Mixer. Set up separate bowls with flour, and breadcrumbs respectively.
- Start breading frozen rice balls by first rolling in flour, then egg white, then breadcrumbs. Repeat and freeze
- Fry in WDF1000D deep fryer set to 360°F (182°C) fry rice balls until golden brown. Place on paper towel-lined pan to wick off excess grease. Serve.
