In a high-walled sautée pan, add enough oil to have about 1 inch in the bottom of the pan. Heat oil to about 300-325 degrees.
Place beaten eggs into a baking dish and breadcrumbs into another baking dish.
Scoop about 1 to 1½ tablespoons leftover risotto and form into a ball around a piece of the diced mozzarella. When stuffed with cheese, you want them to be a little larger than a golf ball.
Roll the risotto ball in beaten eggs then place in the breadcrumbs and cover to ensure the outside is fully coated. Set aside and repeat until all are breaded and you are ready to fry.
Working in small batches (don't overcrowd the pan, I did three at a time), gently place breaded risotto balls into the hot oil. Fry on each side for about 3 minutes or until the exterior is golden brown.
Remove from the oil and set aside on a paper towel to remove any excess oil. Repeat until all are cooked.
Serve garnished with grated parmesan cheese.
