80g Prosciutto, diced
40g Shredded parmesan
140g dried breadcrumbs
100g plain flour
Vegetable oil, to deep-fry
1) Cook the Quinoa Risotto according to the packet instructions, until the quinoa is tender yet firm to the bite. Make sure there is no excess water left in the risotto. Stir in the parmesan and prosciutto. Set aside for 2-3 hours to cool, or put in fridge or freezer to speed up process.
2) Add 1 egg and stir until well combined.
3) Place the breadcrumbs on a large plate. Place the flour in a bowl. Crack the 2 remaining eggs into a separate bowl and use a fork to lightly whisk.
4) Use wet hands to shape 1 to 2 tablespoons of the risotto mixture into a ball. Repeat with the remaining risotto mixture. If the balls don’t seem firm enough to keep their shape, add breadcrumbs to the risotto mixture to stiffen up.
5) Roll the risotto balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs, pressing to coat.
6) Add enough oil in a large saucepan to reach a depth of approximately 5 cm. Heat to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 10 seconds).
7) Fry risotto balls in batches, turning occasionally, for 4-5 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel.