Cheddar Rice appetizer Fritters
From peetabear 15 years ago
- 5 minutes to make
- Serves 10
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 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. Read more 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. I have not tried these but they do sound good the dipping sauce recipe to follow... the recipe is from Gourmet | April 2007 See less
Ingredients
- • 1 cup water shopping list
- • shopping list
- • 1 cup whole milk shopping list
- • 1 cup (7 ounces) long-grain white rice shopping list
- • 1/4 lb coarsely grated sharp Cheddar (1 1/2 cups) shopping list
- • 2 tablespoons unsalted butter, softened shopping list
- • 3 scallions, finely chopped shopping list
- • 1 1/4 teaspoons salt shopping list
- • 1/2 teaspoon black pepper shopping list
- • 2 large eggs, lightly beaten shopping list
- • 1 1/2 cups fine dry plain bread crumbs shopping list
- • About 6 cups vegetable oil shopping list
- • Special equipment: a deep-fat thermometer shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
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 tha...more
lacrenshaw
in Horsham loved it
-
Love this!
midgelet
in Whereabouts loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "