INGREADIENT

• 4 cups Sun Rice risotto rice cold cooked
• 1 cup plain flour
• 2 eggs lightly beaten
• 2 cups dried breadcrumbs
• 4 cups vegetable oil for frying

Direction

1. Heat oil in deep fryer or saucepan to moderate heat.
2. Shape 1-2 tablespoons of risotto into balls or patties.
3. Roll balls in flour, shaking off excess.
4. Dip in egg, then breadcrumbs.
5. Deep fry until golden, approximately 2-3 minutes.
6. Drain and serve immediately with sauce (optional).