Indulge in a culinary journey with our delectable Cheddar Rice Fritters, a harmonious blend of flavors and textures that will tantalize your taste buds. These fritters, crafted with a combination of fluffy rice, sharp cheddar cheese, aromatic herbs, and a touch of spice, offer a delightful balance between crispy exteriors and soft, cheesy interiors. Accompanying these fritters are three versatile dipping sauces: a zesty tomato salsa, a creamy avocado crema, and a tangy lemon tahini sauce. Each sauce complements the fritters in its unique way, adding layers of flavor and enhancing the overall experience. Whether you prefer a classic tomato salsa, a rich avocado crema, or a refreshing lemon tahini sauce, these accompaniments elevate the fritters to new heights of culinary delight.
Let's cook with our recipes!
CHEESY RICE FRITTERS RECIPE
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
FILLED RICE FRITTERS
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
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
RICE FRITTERS WITH SESAME CARAMEL
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 18-20 fritters
Number Of Ingredients 17
Steps:
- Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden. Transfer to a dish. Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside.
- Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber. Whisk in the butter, cream and salt until dissolved. Add the orange peel and juice. Cook, whisking, until the sauce thickens, 5 to 10 minutes. Remove from the heat. Add the sesame seeds. (You can refrigerate the sauce, covered, up to 1 day; reheat before serving.)
- Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat. Add the rice, reduce the heat to medium, and cook, stirring, until tender, 20 to 25 minutes. Add the condensed milk and 2 tablespoons sugar; cook, stirring, until thick, 5 to 10 more minutes. Stir in the vanilla and let cool completely.
- Roll tablespoonfuls of the rice mixture into balls. Put on a parchment paper-lined baking sheet; cover and chill until ready to fry.
- Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl. Whisk the egg and the remaining 3/4 cup milk in a liquid measuring cup; gradually whisk into the flour mixture until smooth.
- Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Working in batches, dip the rice balls in the batter using a fork, then fry until golden, turning once, about 8 minutes per batch. (Return the oil to 350degrees F between batches.) Drain on paper towels. Drizzle with the caramel.
CRISPY RICE CORN FRITTERS
For Trisha Yearwood, food and family have always gone hand in hand. The country music star's cookbooks and show, Trisha's Southern Kitchen, are filled with heirloom recipes - and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha's Kitchen includes plenty of prized family recipes, like her grandma Lizzie's sky-high biscuits and her dad's fried pies, but also some new ones, like these rice-and-corn fritters. Trisha's husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers. "They make the perfect snack or side," she says.
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 12 corn fritters, plus 4 to 6 servings of Green Goddess dip
Number Of Ingredients 22
Steps:
- In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
- Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
- Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
- In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.
CHEDDAR RICE
Absolutely a kid pleaser, uses up that leftover rice and just maybe a good alternative to mac n cheese. Adding herbs is, also, an option...oohhhh, maybe a little sweet pepper, or how about...
Provided by gailanng
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine rice, sour cream, salt, pepper, and 1/2 the cheese. Spoon into a buttered, shallow 1-quart baking dish. Top with remaining cheese. Bake at 350 degrees for about 20 minutes.
Tips:
- For the best results, use day-old rice. This will help the fritters hold their shape better.
- Be sure to grate the cheddar cheese finely. This will help it distribute evenly throughout the fritters.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't overcrowd the pan when frying the fritters. This will prevent them from cooking evenly.
- Serve the fritters hot with your favorite dipping sauce.
Conclusion:
Cheddar rice fritters are a delicious and easy-to-make snack or side dish. They are perfect for using up leftover rice, and they can be customized to your own taste. With a few simple ingredients, you can create a flavorful and satisfying dish that everyone will enjoy.
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