Best Cheesy Rice Ball Fritters Recipes

CHEESY RICE BALLS

Steps:

• Fill a saucepan halfway with vegetable oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Put some flour in a shallow bowl and season with salt and pepper. Put the eggs and panko in separate shallow bowls.
• Form the rice into 1 1/2-inch balls. Push some of the cheese and ham into the center of each ball and press the rice around the filling. Dredge the rice balls in the seasoned flour, shaking off the excess, then in the egg followed by the panko.
• Place a few of the balls in the hot oil and cook until golden brown all over, about 3 minutes. Repeat with the remaining rice balls. Drain slightly on paper towels and serve.

CHEESY RICE FRITTERS RECIPE

Steps:

• Combine the cooked rice and egg in a large saucepan or a bowl.
• Add the grated cheese.
• Stir well. Now add the plain flour and baking powder. Season the rice with a little pinch of pepper and salt.
• Stir the rice again and pour in the melted butter.
• Stir well. Add the chopped shallot and some extra pepper or salt to taste if necessary.
• Combine the ingredients well. Add extra flour if the rice batter is too runny and wet. Pour a little olive oil in a large non-stick pan and place it over medium heat. Add the rice batter in badges. I used a serving ring but you can also add dollops of the rice and flatten them a little.
• Fry the fritters until golden and crips and then flip them over. Cook them golden on this side as well. Once done, transfer the finished fritters onto some kitchen paper to drain and fry another badge of them.
• Once that is done, place the rice fritters on a large serving plate and sprinkle with extra salt. Serve the fritters warm.

FILLED RICE FRITTERS

Steps:

• Heat broth and rice to boiling 3-quart saucepan; reduce heat. Cover and simmer about 20 minutes or until liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet; cool.
• Mix rice, eggs, Parmesan cheese and butter. Shape into 1 1/2-inch balls. Press 1 cube mozzarella cheese, 1 cube prosciutto and 1 cube mushroom in center of each ball; reshape to cover cubes completely. Roll balls in bread crumbs to coat.
• Heat oil (2 inches) in deep fryer or Dutch oven to 375°. Fry 5 or 6 fritters at a time about 2 minutes or until deep golden brown; drain on paper towels.

CHEESY RICE BALLS

Steps:

• Preheat oven to 425°F. Line a baking sheet with foil and drizzle with oil. Spread bread crumbs on a plate and set aside.
• Stir rice with egg, parmesan and salt in a medium bowl. Gather 1/3 cup of rice mixture and form into a ball using wet hands. Tuck a mozzarella cube into the centre, then reshape into a ball.
• Roll each ball through bread crumbs, just enough to lightly coat. Place on foil-lined baking sheet and roll in oil to coat. Repeat with remaining rice, bread crumbs and oil. There will be 6 balls. Bake in centre of oven until golden, about 25 minutes, turning halfway through.
• Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.

CHEDDAR RICE FRITTERS

Steps:

• 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.

RICE FRITTERS WITH SESAME CARAMEL

Steps:

• Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden. Transfer to a dish. Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside.
• Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber. Whisk in the butter, cream and salt until dissolved. Add the orange peel and juice. Cook, whisking, until the sauce thickens, 5 to 10 minutes. Remove from the heat. Add the sesame seeds. (You can refrigerate the sauce, covered, up to 1 day; reheat before serving.)
• Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat. Add the rice, reduce the heat to medium, and cook, stirring, until tender, 20 to 25 minutes. Add the condensed milk and 2 tablespoons sugar; cook, stirring, until thick, 5 to 10 more minutes. Stir in the vanilla and let cool completely.
• Roll tablespoonfuls of the rice mixture into balls. Put on a parchment paper-lined baking sheet; cover and chill until ready to fry.
• Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl. Whisk the egg and the remaining 3/4 cup milk in a liquid measuring cup; gradually whisk into the flour mixture until smooth.
• Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Working in batches, dip the rice balls in the batter using a fork, then fry until golden, turning once, about 8 minutes per batch. (Return the oil to 350degrees F between batches.) Drain on paper towels. Drizzle with the caramel.

EASY CHEESY BACON RICE FRITTERS

Steps:

• Line a baking sheet with parchment paper. In a medium saucepan, bring the rice and 2 1/2 cups water to a boil. Lower the heat and simmer until the rice is still firm, but cooked through and the water has evaporated, about 20 minutes. Transfer to a large bowl and let cool slightly. This is about 3 cups cooked rice.
• In a large skillet, cook the bacon until crisp. Using a slotted spoon, add the bacon to the rice, reserving the skillet with the bacon greast. Stir the mozarella, parmesan, and egg into the rice mixture. Season with salt and pepper.
• Divide the rice mixture into 12 mounds on the prepared baking sheet. Flatten into 3-inch patties. Sprinkle on both sides with the breadcrumbs. Panko crumbs work well here also.
• Add the olive oil to the skillet and heat over medium-high heat. Add the patties and cook, turning once, until crisp, about 5 minutes. Drain on paper towels.
• Optional. Add the spinach to the skillet and cook over high heat, turning until wilted, about 2 minutes. Season with the crushed red pepper. Top with the fritters.