Cheddar Rice Fritters

By MooK

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)

Preparation

Step 1

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.