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DarenR
Fried risotto balls
Deep fried Italian risotto balls with mozzarella, Parmesan cheese and garlic
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Ingredients
Directions
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Grate the Parmesan cheese. Slice the garlic.
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Bring a pan with 1.2 liters of water and the bouillon tablets to the boil. Keep the stock warm on low heat.
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Heat the butter in a frying pan and fry the garlic for 2 min on low heat. Add the risotto rice and fruit for 3 minutes.
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Add a ladle of broth to the rice and stir until the moisture is absorbed. Add another spoon and continue until the rice is al dente. This takes about 20 min.
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Mix in the tapenade and Parmesan cheese and scoop the risotto in a large low bowl. Allow to cool completely in 1 hour.
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Let the mozzarella balls drain. Spoon 1 ½ tablespoon of risotto in your wet hand. Flatten, put a ball on it and fold the rice around it. Repeat until you have 24.
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Put the flour in a deep plate, beat the eggs in another deep plate and put in another deep plate.
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Pass the balls through the flour, egg and panko successively.
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Heat the oil in the deep fryer or large pan to 180 ° C. Check the temperature with the kitchen thermometer if necessary.
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Fry the balls in small portions in 4 min. Golden brown.
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Nutrition
455Calories
Sodium37% DV880mg
Fat38% DV25g
Protein32% DV16g
Carbs14% DV41g
Fiber4% DV1g
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