Tuesday, March 24, 2009
Fried Risotto Cakes
I've seen this concept done quite a bit on the food network and even on other food blogs, but I'd don't make risotto that often so I haven't had the chance to try it yet. However I did make risotto this past weekend and had some leftovers so I thought it would be fun to try! I didn't use a recipe since I've seen it done on the food network and it's basically just breading and frying! But I will share how I did it!
These were really great! Like my husband said, they aren't something that you'd want every night but they certainly were a nice treat to have every so often. I totally agree with him. The whole cake itself is on the heavy/rich side, which is why I don't think you'd want it every night. But it certainly was a nice treat and a perfect way to use your leftover risotto!
Leftover cooked risotto, chilled in the refrigerator overnight
aprox. 1/2 cup flour*
1 egg white*
splash of skim milk*
aprox. 3/4 cup Italian Style Panko Bread Crumbs*
Extra Virgin Olive Oil*
* All measurements are approximate because the amount you will need depends on how much leftover risotto you have!
Create a "breading" station; place flour on one plate, Panko on another and whisk together the egg white and milk in a small bowl. Create small "cakes" out of your risotto and coat with flour, then dredge in egg white mixture then lightly press into Panko, making sure there is a complete coating. Repeat with all cakes.
In a small - medium skillet, add enough Olive Oil to completely coat the bottom. Heat the oil on medium-medium high heat and when the oil is hot add about 3 cakes to the skillet. Cook for about 3-5 minutes, or until golden brown. Flip the cake with a spatula and cook on the other side for another 3-5 minutes. Repreat entire process with remaining cakes, if you have any. Place cooked cakes on a paper-towl lined plate and serve immediately.