Gumbo Rice Fritters

Photo by Tufgrlz B.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    qt. reduced-sodium chicken broth

  • 1

    cup chopped leek

  • 1

    small onion, chopped

  • 6

    tablespoons butter, divided

  • 2

    garlic cloves, minced

  • 1 1/2

    cups uncooked Arborio rice

  • 1/2

    cup white wine

  • 2

    teaspoons kosher salt, divided

  • 1/2

    teaspoon black pepper, divided

  • 1

    green bell pepper, minced

  • 1

    red bell pepper, minced

  • 1

    pound peeled cooked shrimp, chopped

  • 1 1/2

    teaspoons filé powder

  • 1/2

    teaspoon Cajun seasoning

  • 1/2

    teaspoon hot sauce

  • 3

    green onions, thinly sliced

  • 1

    cup all-purpose flour

  • 4

    large eggs, lightly beaten

  • 3

    cups panko (Japanese breadcrumbs)

  • Vegetable oil

  • Spicy Mayo:

  • 1/4

    cup mayonnaise

  • 3

    tablespoons hot sauce

  • Salt and pepper to taste

Directions

1. Bring broth to a simmer in a saucepan. Sauté leek and onion in 2 Tbsp. melted butter in a Dutch oven over medium heat 10 minutes. Add garlic and rice; sauté 2 minutes. Stir in wine; cook 3 minutes. Add 1 cup hot broth; cook, stirring constantly, until liquid is absorbed. Repeat, adding all of broth, 1 cup at a time. Stir in 2 Tbsp. butter, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Spread on a baking sheet; cool 10 minutes. 2. Sauté bell peppers in 2 Tbsp. melted butter in a large Dutch oven over medium-high heat 6 minutes. Stir in shrimp and next 4 ingredients. Remove from heat; stir in rice mixture. 3. Shape mixture into 1 1/2-inch balls. Cover and chill 30 minutes to 24 hours. 4. Stir together flour, 1/2 tsp. salt and 1/4 tsp. pepper. Place eggs in a second bowl; place breadcrumbs in a third bowl. Dredge rice balls in flour mixture; dip in eggs. Roll in crumbs. Chill 10 minutes. 5. Pour oil to a depth of 5 inches into a large Dutch oven; heat over medium-high heat to 350°. Fry fritters, in batches, 3 minutes or until golden; drain on paper towels. Keep warm in a 250° oven. Serve with Spicy Mayo.

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