Crispy Risotto Fritters with Garlic Aioli and Summer Relish

Serves 6risotto

5 c. cooked risotto, chilled
¾ lb. fontina cheese, diced into ¾” cubes
¼ c. chopped fresh basil
vegetable oil for deep frying
1 c. flour
3 eggs, beaten
3 c. panko bread crumbs

To shape fritters, place about a ping-pong ball size of the cooked risotto in your hand (about ¼ cup) and pat into a 2” circle.  Place a piece of cheese in the center and top with a small pinch of basil. Form the risotto into a firm ball around the cheese, making sure that cheese in enclosed.  Continue with the remaining risotto, cheese, and basil to make about 15 balls total.  Chill for one hour.

Heat about 4 inches of vegetable oil in a heavy saucepan over high heat until it reaches 350°F.  While the oil is heating, bread the fritters.   Place the flour on a plate, the eggs in a large, shallow bowl, and the breadcrumbs on a plate.  Dredge the fritters in the flour, dip them into the egg, and then coat well in the breadcrumbs.  When the oil is hot, add as many fritters as will fit in the pan without overcrowding and cook until golden brown, about 3 minutes.  Drain on paper towels.  Continue with remaining fritters.

Serve with Garlic Aioli or Summer Relish (recipes follow)


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