Fried risotto balls

Grate the Parmesan cheese. Slice the garlic.

Bring a pan with 1.2 liters of water and the bouillon tablets to the boil. Keep the stock warm on low heat.

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.

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.

Mix in the tapenade and Parmesan cheese and scoop the risotto in a large low bowl. Allow to cool completely in 1 hour.

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.

Put the flour in a deep plate, beat the eggs in another deep plate and put in another deep plate.

Pass the balls through the flour, egg and panko successively.

Heat the oil in the deep fryer or large pan to 180 ° C. Check the temperature with the kitchen thermometer if necessary.

Fry the balls in small portions in 4 min. Golden brown.