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Lemon Risotto Fritters with Lemon-Cilantro Dipping Sauce

 Lemon Risotto Fritters with Lemon-Cilantro Dipping Sauce
18 ServingsPrep: 1 hour + chilling Cook: 5 min./batch


  • 4-1/2 to 5 cups chicken broth
  • 1 small onion, finely chopped
  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1-1/2 cups uncooked arborio rice
  • 1/2 cup white wine or additional chicken broth
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup dry bread crumbs
  • Oil for deep-fat frying
  • 1/2 cup mayonnaise
  • 1 tablespoon minced fresh cilantro
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice

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Lemon Risotto Fritters with Lemon-Cilantro Dipping Sauce (continued)


  • In a large saucepan, heat broth and keep warm. In a large skillet,
  • saute onion in 2 tablespoons butter and oil for 2-3 minutes or until
  • tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir
  • in wine and lemon juice. Cook and stir until all of the liquid is
  • absorbed.
  • Add heated broth, 1/2 cup at a time, stirring constantly. Allow the
  • liquid to absorb between additions. Cook just until risotto is
  • creamy and rice is almost tender. (Cooking time is about 20
  • minutes.) Add the lemon peel, salt, pepper and remaining butter;
  • cook and stir until heated through. Transfer to a 15-in. x 10-in. x
  • 1-in. baking pan. Cool to room temperature. Cover and refrigerate
  • for 1 hour.
  • Place flour and eggs in separate shallow bowls. Place bread crumbs in
  • another shallow bowl. Shape risotto mixture into 1-1/2 in. balls.
  • Dip fritters in the flour, eggs, then bread crumbs.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry
  • fritters, a few at a time, until golden brown on both sides.
  • In a small bowl, combine sauce ingredients; serve with fritters.
  • Yield: 1-1/2 dozen (1/2 cup sauce).
Nutritional Facts: 1 fritter with about 1 teaspoon sauce equals 249 calories, 18 g fat (3 g saturated fat), 28 mg cholesterol, 377 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.