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.
