Crispy Parmesan Risotto Cakes
These Crispy Parmesan Risotto Cakes are a quick and easy Friendsgiving side, featuring a creamy risotto center and a golden, ultra-crispy parmesan crust. Perfect for potlucks, gatherings, or as a savory snack, they transform leftover risotto into a crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 cakes (about 4 servings) 1x
- Category: Side Dish
- Cuisine: Italian
Ingredients
Scale
- 2 cups cooked risotto, chilled (any flavor: mushroom, veggie, or plain parmesan)
- 1 cup freshly grated parmesan cheese
- 2 large eggs, room temperature
- 1/3 cup chopped fresh parsley (optional)
- 1/4 teaspoon garlic powder
- Black pepper, freshly cracked (to taste)
- 1 cup panko breadcrumbs
- 1/2 cup finely grated parmesan
- 1/4 cup olive oil (for frying)
- Extra parmesan, shaved (for garnish)
- Lemon wedges (optional, for serving)
- Fresh herbs, like basil or chives (optional, for garnish)
Instructions
- In a large bowl, combine chilled risotto, freshly grated parmesan, eggs, parsley (if using), garlic powder, and black pepper. Stir until evenly mixed. The mixture should hold together when squeezed; if too loose, add a tablespoon more parmesan.
- Scoop about 1/4 cup of mixture and shape into 2-inch patties, about 3/4-inch thick. You should get 8–10 cakes. Place them on a plate or tray.
- In a shallow bowl, mix panko breadcrumbs and finely grated parmesan. Press each cake into this mixture, coating both sides well. Set aside.
- Heat olive oil in a nonstick skillet over medium heat. When the oil shimmers, add the cakes in a single layer (don’t crowd the pan). Fry for 3–4 minutes per side, until deeply golden and crispy. Use a flat spatula for gentle flipping.
- Transfer cooked cakes to a cooling rack or paper towel-lined plate. Sprinkle with extra parmesan and garnish with herbs or lemon wedges if desired. Serve hot.
Notes
Use cold, leftover risotto for best results. For gluten-free, swap panko for gluten-free breadcrumbs. Cakes can be made ahead and fried just before serving. To keep warm, hold in a 200°F oven. For vegan, use flaxseed egg and dairy-free parmesan. Cakes can be baked or air-fried as an alternative to pan-frying.
Nutrition
- Serving Size: 1 cake
- Calories: 135
- Sugar: 0.5
- Sodium: 220
- Fat: 7
- Saturated Fat: 2.5
- Carbohydrates: 13
- Fiber: 1
- Protein: 5
Keywords: risotto cakes, parmesan, crispy, Friendsgiving, side dish, Italian, easy, leftover risotto, panko, vegetarian