Rice Fritters
Posted by in Food
I remembered seeing a recipe for rice fritters in the November issue of Rachel Ray Magazine, but that has long been recycled. With a container of leftover brown rice in the fridge, I decided to take my inspiration from what I could remember of the recipe and put together some rice fritters.
I started with 2 cups of cooked brown rice. To that I added 1 tbsp olive oil, 1 egg, 1 egg white, 1/4 cup ricotta cheese, 1/4 cup grated Gruyere cheese, salt and pepper, 1 tsp Italian seasoning and 1/2 tsp garlic powder. I mixed it up and made it into about 12 little patties and cooked them on my griddle in a few tbsps of olive oil until they were nicely browned on each side.
Yum! This was really delicious. The fritters were crunchy on the outside and cheesy on the inside. The nice thing about this recipe is you could change it up to work with whatever you have on hand – different cheeses, different seasonings and you could even add in some bacon or chopped ham or leftover chicken. We just ate them plain, but I could see serving these with a chicken dish that has a sauce that could go over it. (sorry about the photo – just when I thought I knew how to use the new camera…)
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Yum! I’d eat this…good work.
These look awesome. I want to make them. Of course everything’s better with cheese 🙂
I know. Cheese is the answer.
Thanks! I ate leftovers the next day with cream of broccoli soup and it was wonderful together.
Wow, Ricotta and Gruyere together. I am going to love this. With rice and cheese I might even get my 6 year old Dylan to try this. Thanks
I find I can’t taste ricotta at all, ever. I threw it in when I needed something to help stick it all together. It gave it a smoother feel which I liked.
For some reason, I think of fritters as difficult to make. But these look delicious!
Can you substitute the Gruyere for something else? It’s really hard to find organic Gruyere. This sounds really yummy, though. But probably something that’s a once-in-a-while food. LOL. I have no willpower when it comes to carbs and cheeses mixed together.
Yes, definitely. Like I said, you could use any cheese you wanted – that’s just what I happened to have on hand.
I guess traditional fritters are made with a batter. Apple fritters come to my mind. This was just a dump some leftovers in a bowl and smush them into patties operation- very simple.
Hmmm … cheese. Reminds me of a potato thing I tried last year for Thanksgiving. I think yours were more successful than mine.
I’m imagining these with maybe bit of very tart cranberry sauce for dipping…
This really does sound delicious. I’m amazed that you can just whip these things up on the fly.
Well, I did see something like it in Rachel Ray, so that gave me the idea. I can’t take full credit.
That would be really good.
We’ve been frittering lately — bean cakes and zucchini pancakes. This sounds yummy. I will definitely try it!
Those sound good!
Perfect timing. I have some rice in the fridge I was just about to throw out but couldn’t–it’s really good Jasmine rice but no one seems to be eating it. I’ll have to try this–yummy.
Let me know how it goes!