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Cheese Rice Fritter


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Cheese Rice Fritter 1 Picture


  • 1 C aborio rice (cooked)
  • 3 slices bacon chopped
  • 1 C shredded mozzarella cheese
  • 1 C grated parmasean cheese
  • 1 large egge, lightly beaten
  • salt, pepper
  • 1/2 C seasoned breadcrumbs
  • 1/4 C EVOO
  • one 10-oz bag spinach, coarsley chopped
  • 1 pinch crushed red pepper



Step 1

Line a baking sheet with parchment paper. Cook bacon until crisp; using a slotted spoon, add the bacon to the rice reserving the skillet with the bacon fat. Stir in mozz, parm and egg; season with salt and pepper. Divide the mixture into 12 mounds on the baking sheet & flatten to 3" patties. Sprinkle on both sides with breadcrumbs. Add the EVOO to the skillet and heat over med-high heat. Working in batches, add the patties and cook, turning once, until crisp, about 5 min. Drain on paper towels. Add the spinach to the skillet and cook over high heat, turning until wilted, about 2 min; season with the crushed red pepper. Top with the fritters.


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