InstructionsReset

1. Ensure your risotto is completely cooled to room temp at highest.
2. Once cooled, add risotto to stand mixer and add shredded mozz. Spin with paddle attachment until the cheese is well mixed in and rice is broken down slightly.
3. Scoop out balls of rice using a table spoon (about 2Tbsp each) and place on a tray, and freeze for about 20min.
4. Round each ball into more well-formed balls.
5. To set up the dredge station: Into a large bowl, add bread crumbs, grated parm, onion powder, garlic powder, chili flake, dried herbs and salt and whisk to combine.
6. Add flour to a small bowl and eggs to another small bowl. Whisk eggs to combine.
7. For the first coating, coat each cheese stick first in the flour, then in the egg, then in the breadcrumb mixture, making sure not to transfer too much excess egg into the breadcrumbs.
8. Coat sticks a second time by placing in the egg then the bread crumb mixture, making sure to get the sticks as coated in the bread crumbs as possible.. You won’t coat in the flour on the second pass.
9. Gently drop into 325F/160C oil to fry, 6 at a time, for about 3 min until golden brown. Drain on towel lined tray.