Fried Risotto Cakes
Transform your leftovers into a gourmet sensation with these crispy, golden Fried Risotto Cakes! Perfectly repurposing leftover risotto, this recipe combines a savory blend of Parmesan and a surprise center of gooey mozzarella, creating irresistible bites of creamy, cheesy perfection. Coated in a crunchy panko breadcrumb crust and pan-fried to golden-brown delicacy, these risotto cakes offer a delightful textural contrast that’s sure to impress. Ideal as an appetizer, snack, or indulgent side dish, they’re quick to prepare and ready in just 35 minutes. Serve them warm, garnished with fresh herbs or extra Parmesan, for effortlessly elegant comfort food that pairs beautifully with salads, dips, or a simple marinara sauce. Keywords: fried risotto cakes, leftover risotto recipe, crispy appetizers, cheesy risotto cakes, easy Italian-inspired snacks.
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Recipe Information
Ingredients
- 3 cups Leftover risotto
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Mozzarella cheese, diced into small cubes
- 2 large Eggs
- 1 cup All-purpose flour
- 1.5 cups Panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil, for frying
Instructions
In a large bowl, mix the leftover risotto with the grated Parmesan cheese. Stir until well combined.
Using your hands, take about 2 tablespoons of the risotto mixture and form it into a ball or a flat patty shape.
Press a small cube of mozzarella cheese into the center of the risotto ball or patty and reshape to cover the cheese completely.
Repeat with the remaining risotto mixture and mozzarella cubes. Place the formed risotto cakes on a tray and refrigerate for 10 minutes to firm up.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt and pepper.
Coat each risotto cake first in flour, then in the beaten eggs, and finally in the panko breadcrumbs, making sure each layer is even.
In a large skillet, heat the vegetable oil over medium heat until it reaches about 350°F (175°C).
Fry the risotto cakes in batches, being careful not to crowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the fried risotto cakes to a plate lined with paper towels to drain any excess oil.
Serve the risotto cakes warm, optionally garnished with additional Parmesan cheese or fresh herbs, and enjoy!
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 417 mg | 32% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
