Form leftover risotto into patties, about 1/2"thick and 3" wide.

Prepare 3 plates. On one plate, combine flour, salt, and pepper. On another, spread out your panko. Crack your eggs on the 3rd and mix them up well. like if you were about to make scrambled eggs.

Coat your patties, one by one. First, dusting with the flour, then dunking in the egg to coat, and finally, pressing into the panko, making sure to coat all of the sides.

Heat a good amount of oil in a non-stick pan over medium heat. About 1/4" deep is good. The oil should be pretty hot. When you drop a piece of panko in, it should sizzle rapidly. Careful! Any time you've got this much hot oil in a shallow pan, you need to watch yourself and your surroundings. Kids out of the kitchen! You deserve some 'me' time anyway.

Gently slide your rice patties into the hot oil. A fish spatula will come in handy for this. Keep in mind that if you're not gentle, hot oil will fly everywhere.

You will start to see some golden brown crust around the edges pretty quick. No more than a few minutes, and these babies are ready to flip. Carefully again, flip the patties away from you, so that if you drop one, the oil will squirt away instead of toward you.

Another couple of minutes and you're done. Move the crispy patties to a paper towel to dry up some of that grease, and serve. great with just about any of your favorite dipping sauces.