Cheddar Rice Fritters: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves10 (makes about 34)

Active time:50 min
Start to finish:1 1/4 hr

April 2007

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. 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.

For fritters

1 cup water
1 cup whole milk
2 teaspoons baking powder
1 cup (7 oz) 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
3 About 6 cups vegetable oil

Special equipment:

a deep-fat thermometer
Accompaniment:

chile vinegar dipping sauce

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.

Recipe by Alexis Touchet

Photograph by Roland Bello