Lemon-Feta Fritters

• 1 qt. reduced-sodium chicken broth
• 1 cup chopped leek
• 1 small onion, chopped
• 1/4 cup butter, divided
• 2 garlic cloves, minced
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup white wine
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3 tablespoons chopped parsley
• 3 tablespoons chopped oregano
• 1 tablespoon chopped rosemary
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 7 ounces feta cheese
• 1 cup all-purpose flour
• 4 large eggs, lightly beaten
• 3 cups panko (Japanese breadcrumbs)
• Vegetable oil

1. Bring broth to a simmer in a saucepan. Saute leek and onion in 2 Tbsp. melted butter in a Dutch oven over medium heat 10 minutes. Add garlic and rice; saute 2 minutes. Stir in wine; cook 3 minutes. Add 1 cup hot broth; cook, stirring constantly, until liquid is absorbed. Repeat, adding all of broth, 1 cup at a time. Stir in parsley, oregano, rosemary, lemon zest, lemon juice, 2 Tbsp. butter, 1 1/2 tsp. salt, 1/4 tsp. pepper. Spread on a baking sheet; cool 10 minutes.
2. Cut 7 oz. feta cheese into 1/2-inch cubes. Shape mixture into 1 1/2-inch balls, pressing 1 feta cheese cube into each rice ball; reshape. Cover and chill 30 minutes to 24 hours.
3. Stir together flour, 1/2 tsp. salt and 1/4 tsp. pepper. Place eggs in a second bowl; place breadcrumbs in a third bowl. Dredge rice balls in flour mixture; dip in eggs. Roll in crumbs. Chill 10 minutes.
4. Pour oil to a depth of 5 inches into a large Dutch oven; heat over medium-high heat to 350u0b0. Fry fritters, in batches, 3 minutes or until golden; drain on paper towels. Keep warm in a 250u0b0 oven.

chicken broth, leek, onion, butter, garlic, rice, white wine, kosher salt, black pepper, parsley, oregano, rosemary, lemon zest, lemon juice, feta cheese, flour, eggs, vegetable oil

Taken from www.myrecipes.com/recipe/lemon-feta-fritters (may not work)