- 3 cups cold Butternut Squash Risotto
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups fine dry bread crumbs
- 1 1/2 cups olive oil
How to make this recipe
Using wet hands, form the cold risotto into 8 cakes (about 1-inch thick). Put the flour, eggs, and breadcrumbs in three separate shallow bowls. Coat 1 cake at a time in flour, tapping off the excess, then dip into the eggs, then dredge in the breadcrumbs.
Heat the olive oil in a large heavy skillet over moderate heat. Slip the cakes into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Remove from the heat, drain briefly on a paper towel–lined rack, and serve warm.