Lemon Ginger Risotto Panko Cakes
Crispy panko-crusted cakes made from creamy arborio risotto infused with lemon ginger soda and soy sauce. The unique combination creates a savory-sweet flavor profile with Asian influences. These golden fried cakes work beautifully as appetizers for dinner parties or as a creative side dish. The risotto base is enriched with shallots and shaped into rectangular portions before freezing and frying to achieve the perfect crispy exterior and creamy interior contrast.
Ingredients
- 1 cup arborio rice
- 3 cups Prometheus Springs Lemon Gingerginger ale plus lemon juice1:1 plus 1 tsp lemon juice per cupgluten-free
use gluten-free ginger ale
- 3 tablespoons soy sauce
- 1 medium shallot
- salt, to taste(optional)
- 1 cup panko crumbsgluten-free panko1:1gluten-free
maintains texture
- 1 cup plus 1 tablespoon null, vegetable oil
- 1 egg
- 1 sheet parchment paper
- 2 shallots
- 16 ounces Prometheus Springs Lemon Gingerginger ale plus lemon juice1:1 plus 1 tsp lemon juice per cupgluten-free
use gluten-free ginger ale
- ¼ cup brown sugar
Instructions
- 1
Heat saucepan on medium and add vegetable oil
- 2
Sweat shallots in oil until translucent
- 3
Add arborio rice and lightly toast with oil and shallots
- 4
Add lemon ginger soda in half cup increments, stirring once then letting absorb completely before adding more liquid
- 5
Season with soy sauce and salt when rice is cooked
- 6
Cool risotto mixture completely and stir in egg
- 7
Oil parchment paper and shape risotto mixture into rectangular brick
- 8
Cut brick into equal parts and transfer to oiled cookie sheet
- 9
Freeze cakes for one hour
- 10
Preheat oil to proper temperature with candy thermometer
- 11
Dredge frozen cakes with panko and fry until golden brown
Tips
Freeze the shaped cakes for at least one hour to help them hold together during frying and prevent them from falling apart in the hot oil.
Use a candy thermometer to maintain oil temperature at 350 degrees for even browning and proper cooking of the panko coating.
Let the risotto cool completely before adding the egg to prevent it from scrambling and creating an unpleasant texture in the final cakes.
Good to Know
Refrigerate leftover cakes for up to 3 days. Reheat in oven at 350F for best texture.
Can make risotto mixture up to 1 day ahead. Shape and freeze cakes morning of serving.
Serve immediately while hot and crispy. Pairs well with Asian dipping sauces.
Common Mistakes
Don't skip freezing step to avoid cakes falling apart during frying
Don't let oil get too hot to prevent burning panko before interior heats through
Don't add egg to hot risotto to avoid scrambling
Substitutions
Gluten-Free Swaps
use gluten-free ginger ale
maintains texture
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, bake at 425F for 15-20 minutes, flipping once halfway through. They won't be as crispy but will still be delicious with less oil.
How long will these keep in the freezer?
Shaped uncooked cakes can be frozen for up to 1 month. Fry directly from frozen, adding 1-2 extra minutes to cooking time.
What if I can't find Prometheus Springs Lemon Ginger?
Substitute with ginger ale plus fresh lemon juice, using 1 teaspoon lemon juice per cup of ginger ale for similar flavor profile.