The process of making these fritters is very simple and relatively fast, provided that let’s start from the basis that we have boiled rice that we have left over from a previous occasion. We can prepare the rice exclusively for the occasion, but then we must have the extra time that it will mean.
We start by beating the egg together with the water. Next, we add the flour and stir with a few rods until there are no lumps. Add the rice, the paprika and the grated cheese. Season generously with salt and pepper and we let the mixture rest for 30 minutes.
Heat plenty of oil in a pan and we fry the fritters in batches, in small quantities, so that they do not stick to us and the oil does not get cold. To do this, we take a teaspoon of the mixture and submerge it in the hot oil, helping us with another teaspoon with which to push the mixture. We turn to half frying so that they are browned on all sides.
When they are ready we remove them with the help of a slotted spoon. We place them on a dish covered with absorbent paper, so that drain excess oil and are lighter. We serve immediately and hot, so that they do not lose the crunchy texture of the outside.
How to make CHEDDAR CHEESE FONDUE easy and at home
With what to accompany the rice and cheese fritters
These rice and cheese fritters They are perfect for an aperitif or an informal snack meal, accompanied by other tapas dishes. The sauces are great for them, so try serving them with mayonnaise, aioli, tomato sauce or similar. You will see what a richer thing.
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