When I made Slow Cooker Corny Risotto for Taste Arkansas I knew it was going to make much more than the two of us could possibly eat which makes it a great dish for a large family, a potluck or a dinner party. Since you know that I am not one to waste food, I began experimenting with new ways to use the leftovers. The Stuffed Poblanos were definitely a big hit and so were these Corny Risotto Mexican Rice Ball Appetizers.
I worked with the texture by increasing and decreasing the flour and crushed tortilla chips so the balls weren’t too soft but not too stiff and “floury” (Is that a word?) either. As far as the heat was concerned, I wanted more but Hubby said he liked them as they were. So that’s up to you. Add more jalapeno or ground chipotle if you want to make them as spicy hot as you want.
These are much like hushpuppies in that I just mixed them up and knew they were ready to go when, well…they just were. I suggest that you fry one up and check it before making any more. If your test one seems too soft, add in a little more crushed tortilla chips or flour and test another. Keep in mind that the oil needs to be good and hot and that humidity can affect the consistency of the risotto mixture.
This recipe will make approximately 15-20 depending upon the size.
Don’t you just love surprises?
After you’ve checked out these Corny Risotto Mexican Rice Balls, head on over and check out these Stuffed Poblanos. Some kind of yum!
- 3 cups leftover corny risotto (recipe on Tastearkansas.com)
- 1 egg, beaten
- 3 thinly sliced green onions
- 1 teaspoon ground chipotle pepper
- 1 1/2 Tablespoons minced jalapeno
- 1/4 cup minced cilantro
- 1/2 cup shredded Monterrey Jack cheese with habanero peppers
- 1/2 cup all-purpose flour, more as needed
- 1 cup panko bread crumbs
- 2 cups crushed corn tortilla chips (I prefer My Brother's Salsa Organic Corn Tortilla Chips.), divided
- 1 teaspoon Kosher salt
- Freshly cracked black pepper to taste
- Peanut oil
- Taco sauce, if desired
- Mix the leftover Corny Risotto with the beaten egg, sliced green onions, ground chipotle pepper, jalapeno, cilantro, cheese, 1/2 cup of finely crushed corn tortilla chips and enough flour to bind together.
- Salt and pepper to taste; stir well.
- Refrigerate for at least 2 hours or more.
- When ready to cook, heat the peanut oil in a deep fryer to 350 to 400 degrees.
- Mix the panko and remaining crushed tortilla chips together in a shallow bowl.
- Form l-inch balls using a small cookie scoop and coat with the panko/tortilla chip mixture.
- Drop into the hot oil and cook until golden; remove and drain on paper towels.
- Keep warm in a 200 degree oven until serving.
- Serve with taco sauce, if desired.
- These make really tasty appetizers or may be used as a replacement for hushpuppies. The amounts of the jalapeno, ground chipotle and cilantro may be varied to suit your taste. Add enough flour to form firm balls without being too stiff. It may take more or less depending upon the humidity of the day.
- These are best eaten shortly after they are cooked. They may be kept warm in a 200 degree oven for a brief period.
