Tuesday, August 2, 2011

Panko Encrusted Risotto Balls with Sage Chips


Arguably one of the tastiest leftover dishes ever conceived, and coincidently my dinner snack. This dish dates back centuries when times were scarce and every morsel needed to be used up. However, do don't have to necessarily use leftover risotto, any rice dish that resembles wallpaper paste the next day will do. This typically means short grain starchy varieties, and ive done it with sushi rice, and short grain wild rice. But in this case its a mushroom, sage, and spinach risotto from last night. Also, panko bread crumbs are not traditional, but they are so damn good! Feel free to substitute for traditional bread crumbs if panko are not in the pantry.  This is so easy... ready?

Ingredients

Leftover risotto (or starchy rice dish)
Flour
Egg
Breadcrumbs
Oil
Sage
Salt

Method

Roll your rice into balls of your preference (I do about 1-1.5 inches in diameter). Roll in flour, dredge in egg, roll in bread crumbs. At this point they can and do freeze well....if you want. Heat deep fryer to 350, drop in one at a time, and take out when golden brown. When done season, let cool slightly. While cooling grab some sage leaves, wash, dry, and plop in the fryer. These will only take about 10-15 seconds. Told you it was that easy.

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