Ingredients
  • Leftover pumpkin risotto
  • Canola oil, for frying
  • Flour
  • Salt and pepper
  • 2 eggs, beaten
  • Breadcrumbs
  • Grated parm
  • Ground sage
  • Zest of an orange
  • A pinch of nutmeg
  • Chopped fresh sage leaves, for garnish
Preparation

Chill risotto, then roll into small balls. Chill balls again to dry them out.

Heat a Dutch oven or deep-bottomed pot with oil to a temperature of 360°F.


Coat rice balls in flour seasoned with salt and pepper, then eggs and finally the breadcrumbs mixed with grated Parm, the ground sage, a little orange zest, and nutmeg. Fry balls until deeply golden and serve hot, garnished with the fresh sage.