Pour vegetable oil into a deep pan and place over high heat.
In the meantime whisk eggs in one shallow dish, put breadcrumbs in another shallow dish and plain flour in another.
Mix leftover risotto, oxtail and parmesan cheese in a bowl and create balls that fit comfortably in your palm (approximately 2 inch diameter).
Dip the balls first in flour, then egg and finally breadcrumbs.
Drop a breadcrumb in the oil to test it is hot (it should sizzle)
Then place balls in the hot oil for 6 minutes or until golden. Using a slotted spoon remove them from the oil and onto kitchen towel before serving with a tomato sauce or homemade mayonnaise.
Notes
Oxtail and Risotto Recipe are available in separate blog posts.