Hoppin’ John Risotto Cakes with Remoulade

Hoppin’ John Risotto Cakes with Remoulade
Print
Ingredients
  1. 1 Tablespoon olive oil
  2. 1 large onion, small dice
  3. 1/2 c. cooked and diced ham or pancetta
  4. 1 Tablespoon Old Bay seasoning
  5. 2 teaspoons smoked paprika
  6. 2 cloves garlic, minced
  7. 1 c. Arborio rice
  8. ½ c. white wine
  9. 5-6 c. vegetable stock, warmed
  10. 2 c. cooked black-eyed peas
  11. 1/2 c. grated mozzarella cheese
  12. 1/2 c. grated Parmesan cheese
  13. 1/2 c. cooked and diced ham or pancetta
  14. Salt and freshly ground black pepper to taste
  15. 2 c. seasoned all-purpose flour
  16. 2 eggs, beaten with 2 tablespoons water
  17. 2 c. fine dried bread crumbs
  18. 2 c. vegetable oil
  19. Remoulade Sauce
  20. 12 oz. mayonnaise
  21. 1 oz. capers, drained, rinsed, and chopped
  22. 1 oz. chopped cornichons or pickles
  23. 1½ Tablespoons chopped chives
  24. 1½ Tablespoons chopped parsley
  25. 1½ Tablespoons chopped tarragon leaves
  26. ½ Tablespoon Dijon mustard
  27. ½ teaspoon anchovy paste or one whole anchovy cut up
  28. Dash of Worcestershire
  29. 2-3 dashes of Tabasco
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onion and pancetta or ham, Old Bay, and smoked paprika; sauté until translucent and just beginning to brown. Add in garlic and Arborio rice and cook until the grains are transparent, about 2 minutes.
  2. Add the wine. Bring to a boil, then reduce to a simmer and cook, stirring, until the liquid has evaporated, about 10 minutes. Reduce the heat to medium low. Add 1/2 cup warm stock. Cook, stirring constantly, until the liquid has been absorbed by the rice. Continue adding stock in 1/2-cup additions until the rice is al dente. Remove from the heat. (You should have about 1 cup of risotto.)
  3. Fold in cheese and beans
  4. Place the flour, egg wash, and bread crumbs in separate, shallow bowls and season with salt and pepper. Take a heaping teaspoon of the rice mixture and form it into a ball. Repeat with the rest of the mixture. Dredge the balls in the flour, coating them completely. Dip each ball in the egg wash, letting the excess drip off. Roll the balls in the bread crumbs, coating them completely.
  5. Heat an inch of oil in a large frying pan. Working in batches, add the fritters to the pan and lightly press down on them to make flattened cakes. Fry until golden brown, about 2 minutes per side. Transfer the fritters to a cookie sheet lined with parchment paper or paper towels. Keep them warm in the oven until ready to serve. Serve the fritters with rémoulade or chowchow.
  6. Remoulade Sauce
  7. Combine all ingredients thoroughly. Adjust seasoning if necessary. Cover and refrigerate until use.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Talk To Us

*