- 4
Ingredients
- 1 cup arborio rice
- 3 slices bacon, chopped
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 large egg, lightly beaten
- Salt and Pepper
- 1/2 cup seasoned breadcrumbs
- 1/4 cup EVOO
- One 10-ounce bag spinach, coarsely chopped
- 1 pinch crushed red pepper
Preparation
Step 1
1. Line baking sheet with parchment paper. In medium saucepan, bring rice and 2 1/2 cups water to boil. Lower the heat and simmer until rice is still firm but cooked through and the water has evaporated, about 20 mins. Transfer to a large bowl and let cool slightly.
2. Meanwhile, in large skillet, cook the bacon until crisp. Using slotted spoon, add bacon to rice, reserving skillet with bacon fat. Stir in the cheeses and egg into the rice mixture; season with salt and pepper.
3. Divide rice mixture into 12 mounds on the prepared baking sheet. Flatten into 3-inch patties. Sprinkle on both sides with the breadcrumbs.
4. Add olive oil to skillet and heat over med-high heat. Working in batches, add the patties and cook, turning once, until crisp, about 5 mins. Drain on paper towels. Add the spinach to skillet and cook over high heat, turning, until wilted, about 2 minutes; season with crushed red pepper. Top with the fritters.