Ingredients
- 250g leftover risotto
- Grated parmesan, to taste
- Fresh breadcrumbs
- Fresh boccocini, cut into small cubes
- Plain flour
- Egg wash
- Rice bran oil for deep-frying
- Flaked salt, to taste
- Freshly ground black pepper, to taste
- Cranberry Sauce for serving and dipping
Description
Blackbook Cooking
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