Wednesday, April 20, 2011
Cheesy Rice Fritters
Cheesy Rice Fritters- serves 4
1 c. arborio rice (couldn't find it at the store, so I just used regular rice.)
3 slices bacon
1 c. shredded Mozzarella cheese
1 c. shredded Parmesan cheese
1 large egg, lightly beaten
Salt and pepper
1/2 c. seasoned breadcrumbs
1/4 c. extra-virgin olive oil
1 10oz. bag baby spinach, coarsely chopped
Line a baking sheet with waved paper. In a medium saucepan, bring the rice and 2 1/2 c. water to a boil. Lower the heat and and simmer until the rice is still firm but cooked through and the water has evaporated, about 20 minutes. (What? Don't cover the cooking rice? Just let it simmer away to nothingness? Ya. It felt weird.) Transfer to a large bowl and let cool slightly. Meanwhile, in a large skillet, cook the bacon until crisp. Chop. Add the bacon to the rice, along with the cheeses, egg and salt & pepper. Mix well. Form into 12 3 inch patties and place on waxed paper. (Wet hands make this go much faster!) Sprinkle both sides with breadcrumbs. Add the olive oil to the skillet and heat over medium high. Working in batches, add patties and cook, turning once, until crisp, about 5 minutes. Drain on paper towels. Add the spinach to the skillet and cook, turning, until wilted, about 2 minutes. Season with S&P. Top with patties.
Naked, boiling rice. Doesn't feel right.
No. Thank you, but no.