Green Onion and Fontina Arancini
Photo: Alex Farnum; Styling: Randy Mon
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Amount per serving
- Calories: 41
- Calories from fat: 41%
- Protein: 1.5g
- Fat: 1.9g
- Saturated fat: 0.7g
- Carbohydrate: 4.5g
- Fiber: 0.4g
- Sodium: 104mg
- Cholesterol: 5.2mg
- Vegetable oil for frying
- 1 large egg
- 1/2 batch Parmesan Risotto, chilled until cold
- 2 green onions, very thinly sliced (white and pale green parts)
- 3 ounces fontina cheese
- 1/2 cup plain dried bread crumbs
- 1. Pour oil into a large, wide, heavy pot to a depth of 3 in. and heat until oil measures 350° on a deep-fry thermometer.
- 2. In a glass measuring cup, beat egg; pour half into a large bowl (save the rest for another use). Add chilled risotto and green onions to egg in large bowl and stir until well combined.
- 3. Cut fontina into 1/2-in. cubes. With wet hands, form 2 tbsp. risotto mixture into a ball and make a well in the center with your thumb. Put a cube of fontina in the well and push risotto mixture up around it to form a ball. Set ball on a baking sheet and repeat with remaining risotto mixture and fontina.
- 4. Put bread crumbs in a shallow dish. Roll balls in crumbs; return to baking sheet. Line another baking sheet with paper towels.
- 5. Fry first ball as a test: Cook, turning, until golden all over, 2 to 4 minutes. Drain on lined baking sheet and cut to see whether cheese has melted. If it hasn't, raise temperature a little or cook a little longer. Fry balls in batches of 5 or 6, turning, until golden all over, 2 to 4 minutes per batch. Using a slotted spoon, transfer as done to lined baking sheet. Season with salt and serve immediately, or keep warm in a 200° oven up to 30 minutes.
- Note: Nutritional analysis is per risotto ball.
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