Recipe

Cheddar Rice Appetizer Fritters Recipe

	Peetabear / All my dishes 10 months, 2 weeks ago this sounded so different that I am including it for snack night..... this is what is writen about them.......• Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Ch... More Prep:50m Cook:5m Servings:10	Peetabear
	appetiser rice fritters

Does this look good? Yeah! / Nope

Fans

lacrenshaw

midgelet

dragonwing

Ingredients

• 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

• Special equipment: a deep-fat thermometer

Directions

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.

Cooks' notes: •Rice and cheese mixture can be made 1 day ahead and chilled, uncovered, until completely cooled, and then covered.

•Fritters can be fried 4 hours ahead and chilled, uncovered, until cooled completely, then covered. Reheat 1 inch apart in a large shallow baking pan, uncovered, in a 325°F oven until hot, 15 to 20 minutes.

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Comments

lacrenshaw 10 months, 2 weeks ago said:
This is so lusciously Italian sounding! I could NEVER even pretend to resist this dish, peeta! Rice AND Cheddar are two of my favorites and this combines the two into such a delicacy. You most definitely have my 2305 for this post, peeta and my thanks.
Lorraine

midgelet 10 months, 2 weeks ago said:
Love this!

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