Cheddar Rice Fritters

Cheddar Rice Fritters
Cheddar Rice Fritters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • 6

    About 6 cups vegetable oil

  • Special equipment: a deep-fat thermometer

  • For chile vinegar

  • 5

    ounces small (2- to 3-inch) fresh hot red or green chiles such as serrano or Thai (about 20), rinsed and patted dry

  • 1 1/3

    cups distilled white vinegar

  • 6

    tablespoons water

  • 4

    teaspoons sugar

  • 1/2

    teaspoon dried hot red-pepper flakes (optional)

Directions

Chile Vinegar Put chopped chiles into small saucepan. Bring vinegar to a boil in small saucepan, then remove from heat. Cool to room temperature. Steep overnight then drain. Make dipping sauce: Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar, and salt to taste. Remove from heat and cool to room temperature. 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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