Ingredients

Suppli balls

• 500g cooked cold risotto
• 100g buffalo mozzarella , cut into around 20 small pieces
• 100g plain flour
• 1-2 eggs, beaten
• 100g dried bread crumbs
• Oil for deep frying

Method

1. Suppli Balls: With wet hands place a tablespoon of the risotto onto the palm of your hand. Flatten it out and place a piece of mozzarella in the centre. Seal it by bringing the risotto round it to form a ball. Repeat this with the rest of the risotto
2. To Coat: Place the flour on a plate, the beaten eggs in a bowl and the crumbs on a plate. Roll the balls in the flour until covered, shake off the excess flour, then coat them in egg and finally roll them in the crumbs. Refrigerate them until ready to cook.
3. To Deep Fry: Heat some oil in a deep fryer, wok or large saucepan to 190° C or until a cube of bread when dropped in the oil floats to the top and is crisp and golden. Fry a few balls at a time in the oil for 2-4 minutes turning them so that all sides become crisp and golden, remove them from the heat and drain them on paper toweling. Repeat this until you have cooked all the balls.
4. To Serve: Serve the suppli balls hot as part of a meal or canapé or cold as a picnic dish.