Monday, November 26, 2007

Cheddar Rice Fritters

These things are very rich. Very tasty, but wow... rich. Make them as an appetizer, because you won't be able to eat more than few. Still, they're a great way to use up leftover rice.

2 cups wild rice
1 cup shredded cheddar cheese
1 Tbsp. butter
2 scallions, finely chopped
1 egg, beaten
1 cup dry bread crumbs
Vegetable oil

If using leftover rice, microwave till piping hot. If using fresh rice, use immediately. Stir in cheese, butter, and onions. Cool.

Combine cooled rice mix with beaten egg.

In a separate pan, combine bread crumbs with salt and pepper (to taste).

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. Refrigerate for 5 minutes, or until the cheese firms up.

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.

--Adapted from

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