Fried Risotto Balls
Recipe from The Food Channel

Guests won't be able to resist this crunchy and gooey hors d'ouevre and will be delighted to find melted cheese at the center of this treat.

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    8   cups 
    vegetable oil, for frying
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    6   cups 
    risotto, cooked, spread on a baking sheet, chilled
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    (1/4 pound) mozzarella, cut into 1/2 cubes
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    2   cups 
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    eggs, beaten
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    2   cups 
    bread crumbs, fine

Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2-inch) ball around a cube of mozzarella. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigeration until ready to fry. (The recipe may be prepared a day in advance to this point.)
In a large pot or Dutch Oven, heat oil to 360-370 degrees F. (Use a deep fat or candy thermometer to gauge the temperature).
Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a baking sheet lined with waxed paper.
Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.
The risotto balls are best if served immediately. They may be held in a 250 degrees F oven while the remaining balls are fried.
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