If you saw my post on risotto last week, you may have noticed that it made a lot. With all that leftover risotto, what is a cook to do? When in doubt, pan fry!
Also, a quick update on my secret dessert in the making: The first try went better than expected. The texture was nice, which was surprising that it would be that close to what I was looking for. The flavor was a bit off kilter, though. Hopefully to be perfected this coming weekend. I really want to share this with you all, because it is so good.
Risotto Cakes
- leftover risotto
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko bread crumbs
- vegetable oil
- 1 lemon
- Set up a dredge station, with one bowl or shallow dish each for the flour, eggs and bread crumbs.
- Scoop together about 1/4 cup of the leftover risotto and form into a small puck or cake, anywhere from 1/2" to 3/4" thick. Form all the cakes you need and set aside.
- In a large non-stick frying pan over medium-high heat, add enough oil to cover the bottom.
- Dip one cake into the flour and tap to remove the excess. Then dip in the egg and then into the bread crumbs to fully coat the cake. Set aside and repeat with the remaining cakes.
- When the oil is hot, place the cakes in the pan and turn the heat to medium. Make sure not to overcrowd the pan. You may have to do these in 2 batches, depending on the size and number of the cakes.
- After about 3 minutes, check the bottom of one of the cakes. If it is golden brown, flip the cakes and cook for an additional 3 minutes. If not, leave for another minute or so until it forms a good crust.
- Remove the cakes from the pan and give each a few drops of lemon juice. Serve with a nice green salad and you've got a great lunch. Enjoy!
1 comment:
mmmmmmm!!........how do you make everything look so good??.....is that plastic food??....hahaha.....seriously, those are some good looking leftovers!!......looking forward to the secret recipe...... :)
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