Black & White Quinoa Arancini

Lookie here!  I deep fried myself (and Howard) some leftovers, and they sure were tasty.

“Deep fried leftovers?  How do I get me some of those?” you ask.

Well, first, go off and make yourself a full recipe of Black & White Quinoa Risotto.  Enjoy a big bowlful.  Isn’t it good?  Don’t eat it all though.  It’s even better deep fried…

These are a variation on true risotto cakes, known as arancini.  Traditional risotto doesn’t need an egg to hold together, but other than that, the method is exactly the same.

I prefer panko breadcrumbs because they make the best crust, but don’t run out and buy them if you already have plain old breadcrumbs — these are leftovers, remember?

Black and White Quinoa Arancini
Serves 3-4 as an appetizer or snack

Leftover Black & White Quinoa Risotto	2 C	500 ml
Egg, beaten	1
Mozzarella, in small cubes	3 oz	80 g
Flour	½ C	125 ml
Egg, beaten	1
Panko Breadcrumbs	1 C	250 ml
Vegetable Oil, for frying	4 cups	1 L
s+p	TT

C=cup                  ml=millilitres                        oz= ounces         g=grams
L=litres                 TT=to taste

Mix the quinoa and 1 beaten egg in a bowl.  Form into golf sized balls and fill the centre of each with a small cube of mozzarella.

Set up 3 small plates or shallow bowls with the flour (seasoned with s+p), the other beaten egg (mixed with 1 tablespoon water), and the panko breadcrumbs.

Roll each ball first in the flour, then the egg, then the breadcrumbs, carefully knocking off the excess between each step.  Refrigerate until ready to cook.

Heat the oil in a med. saucepan to 350° F.  Fry the arancini in batches, turning occasionally, until golden.  Remove and drain on paper towels.

Serve hot.  Pesto mayo makes a nice dipping sauce (if you’re so inclined).