Risotto Fritters

These delicious little fritters are a slightly quicker version of Arancini; leftover risotto which is rolled in breadcrumbs and then fried (quicker because I ditched the flour and egg stages). The combination of the crispy coating on the outside and the soft rice on the inside makes this the perfect healthy lunch or supper, perhaps on some spinach salad with a squeeze of lemon juice?


  • Leftover Risotto
  • Breadcrumbs
  • Semolina (optional)
  • Olive Oil (for frying)
  • Lemon (to serve)


Leftover Risotto is crucial here… you could try any of these recipes: Chicken (Stock) Risotto; Risotto Milanese, or Healthy Risotto

The next day – take the Risotto out of the fridge and roll into little patty shapes (balls, but slightly flattened to make them easier to fry or bake)

Mix some Breadcrumbs and some Semolina and coat each patty .  Refrigerate them on a baking tray lined with greaseproof paper for half an hour (if you have time)

To cook them, you can either heat the oven to 200˚c and bake them for 20 – 30 minutes, brushed with a little Olive Oil OR you can heat some Olive Oil in a pan and fry them for 4 or 5 minutes on each side or until crispy and golden (and hot!)

Serve immediately with a squeeze of Lemon or a squirt of proper Chilli Sauce

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