Cheddar Rice Appetizer Fritters |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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this sounded so different that I am including it for snack night..... this is what is writen about them.......• Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar dipping sauce that cuts right through the richness, these irresistible nibbles will disappear almost before you finish frying. Read more . It might seem a little unusual to cook the rice in a combination of water and milk, but it imparts a luxurious creaminess that makes the fritters all the more addictive. I have not tried these but they do sound good the dipping sauce recipe to follow... the recipe is from Gourmet | April 2007 Ingredients:
• 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 |
• about 6 cups vegetable oil |
• special equipment: a deep-fat thermometer |
Directions:
1. 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.
2. 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.
3. Cooks' notes: •Rice and cheese mixture can be made 1 day ahead and chilled, uncovered, until completely cooled, and then covered.
4. •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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