Anyway this is one with all the usual suspects. There's egg, flour and customised breadcrumbs for added flavour.
3 - 4 eggs
1-2 cups of flour (as usual, the measurements are intentionally vague but certain, to encourage your own proportions and taste)
Breadcrumbs. My breadcrumbs are store bought but seasoned with stock powder, pepper, chilli powder and sometime chives but not in this case.
Enough oil for deep frying, maybe a cup or two if you seek a vague suggestion from yours truly.
Left over risotto.
1. Gather enough risotto to make a ball which is 40 -50 centimetres in diameter or smaller if you like.
Turn this ball out in your palms till it is nice and smooth.
2. Roll risotto ball in the flour, then egg and finally into the breadcrumbs. Don't be conservative with this last part, this is where that crunch comes from, upon frying. This is a repeated process for most crumbed goodies but I never tire of it. The joys of deep frying are too immense to list here but you may e-mail the writer for a free and faxed fact sheet!
3. Heat the oil on high and then fry a couple of balls at a time, until golden brown or if you are like me, till charred and then you just take two. Deep frying is a bit like life, if at first you fry too hard and the results are charred just try again, till you reach a nice golden brown. Please also use metal and not plastic utensils when retrieving the balls, trust me, this is tried and tested. I was only an adolescent at the time.
4. Enjoy with your own tried and tested condiments. I ate mine with sweet chilli sauce and mango chutney, I think that's what that was.