Cheddar Rice Fritters Recipes

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CHEESY RICE FRITTERS RECIPE



Cheesy Rice Fritters Recipe image

Rice Fritters Recipe: a great recipe to turn leftover cooked rice into veggie appetizers or even lunch! They remind me of my childhood.

Provided by June d'Arville

Categories     Lunch     Snack     Starter

Time 1h

Number Of Ingredients 10

1 ⅓ lb cooked rice ((600 g))
3,5 oz cheese ((100 g), grated)
1 oz unsalted butter ((28 g), melted)
1 shallot (chopped)
2 tbsp plain flour
½ tsp baking powder
olive oil
1 small egg
pepper
salt

Steps:

  • Combine the cooked rice and egg in a large saucepan or a bowl.
  • Add the grated cheese.
  • Stir well. Now add the plain flour and baking powder. Season the rice with a little pinch of pepper and salt.
  • Stir the rice again and pour in the melted butter.
  • Stir well. Add the chopped shallot and some extra pepper or salt to taste if necessary.
  • Combine the ingredients well. Add extra flour if the rice batter is too runny and wet. Pour a little olive oil in a large non-stick pan and place it over medium heat. Add the rice batter in badges. I used a serving ring but you can also add dollops of the rice and flatten them a little.
  • Fry the fritters until golden and crips and then flip them over. Cook them golden on this side as well. Once done, transfer the finished fritters onto some kitchen paper to drain and fry another badge of them.
  • Once that is done, place the rice fritters on a large serving plate and sprinkle with extra salt. Serve the fritters warm.

Nutrition Facts : Calories 206 kcal, ServingSize 1 serving

RICE PATTIES - HOW TO MAKE RICE FRITTERS



Rice Patties - How to Make Rice Fritters image

Turn left over rice into a delicious side dish with this easy recipe for cheesy fried rice patties.

Provided by Carol

Categories     Side Dishes

Time 20m

Number Of Ingredients 9

2 cups cooked rice, any type
1 medium onion, finely chopped
1 egg
4 tablespoons cornstarch
2 teaspoons of fresh parsley, chopped
2 teaspoons of fresh oregano, chopped
2 teaspoons of fresh thyme, chopped
1 Teaspoon of kosher salt
4 tablespoons of vegetable oil, for frying

Steps:

  • Dice the onion finely and chop the fresh herbs.
  • Combine the left over rice, egg, fresh herbs, onion and cornstarch. Mix well.
  • Using a muffin scoop, scoop out the mixture and press first and then release on a cutting board to make patties. Flatten slightly with your fingers.
  • In a frying pan with curved side, heat oil for shallow frying.
  • When the oil is hot, add the patties, pressing down slightly to form a flat fritter. Don't crowd the pan.
  • Fry one side until golden brown for about 5 minutes and flip.
  • Drain fritters on paper towels to absorb excess oil.
  • Serve with salsa, guacamole, hummus or anything else that has a spicy fresh flavor.

Nutrition Facts : Calories 126 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 167 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

FILLED RICE FRITTERS



Filled Rice Fritters image

Fry these cheese, mushroom and ham filled Arborio rice fritters for delicious appetizers that serve a party!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h20m

Yield 48

Number Of Ingredients 10

5 cups Progresso™ chicken broth
2 cups uncooked Arborio rice
2 eggs, beaten
1/4 cup freshly grated imported Parmesan cheese
1 tablespoon butter or margarine, softened
48 cubes (1/2 inch) mozzarella cheese
1/4 cup 1/4-inch cubes imported prosciutto or fully cooked ham (about 2 ounces)
1/4 cup 1/4-inch cubes mushrooms
1 cup Progresso™ Italian-style dry bread crumbs
Vegetable oil

Steps:

  • Heat broth and rice to boiling 3-quart saucepan; reduce heat. Cover and simmer about 20 minutes or until liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet; cool.
  • Mix rice, eggs, Parmesan cheese and butter. Shape into 1 1/2-inch balls. Press 1 cube mozzarella cheese, 1 cube prosciutto and 1 cube mushroom in center of each ball; reshape to cover cubes completely. Roll balls in bread crumbs to coat.
  • Heat oil (2 inches) in deep fryer or Dutch oven to 375°. Fry 5 or 6 fritters at a time about 2 minutes or until deep golden brown; drain on paper towels.

Nutrition Facts : Calories 75, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Fritter, Sodium 160 mg

CHEDDAR RICE FRITTERS



Cheddar Rice Fritters image

Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar dipping sauce that cuts right through the richness, these irresistible nibbles will disappear almost before you finish frying. It might seem a little unusual to cook the rice in a combination of water and milk, but it imparts a luxurious creaminess that makes the fritters all the more addictive.

Categories     Cheese     Dairy     Egg     Rice     Fry     Cocktail Party     Easter     Vegetarian     Gourmet

Yield Makes 10 servings (about 34 fritters)

Number Of Ingredients 15

For fritters
1 cup water
1 cup whole milk
1 cup (7 ounces) long-grain white rice
1/4 lb coarsely grated sharp Cheddar (1 1/2 cups)
2 tablespoons unsalted butter, softened
3 scallions, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 1/2 cups fine dry plain bread crumbs
About 6 cups vegetable oil
Accompaniment: chile vinegar dipping sauce
Special Equipment
a deep-fat thermometer

Steps:

  • Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan. Stir in rice, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl and stir in cheese, butter, scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper until cheese is melted. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well. Stir together bread crumbs and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in another large bowl.
  • Working in small batches, drop rounded tablespoonfuls of rice mixture into bread crumbs, rolling to coat and knocking off excess, then transfer to a tray. Heat 1 1/2 inches oil in a 4-quart heavy pot over moderately high heat until it registers 365°F on thermometer, then fry fritters in 4 batches, stirring occasionally, until golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 365°F between batches.

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