Cheesy Rice Fritters

November 2009
Cheesy Rice Fritters

by 2 people

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Makes: 4 servings

Prep: 25 mins

Cook: 25 mins

  • 1 cup arborio rice
  • 3 slices bacon, chopped
  • 1 cup shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 1 large egg, lightly beaten
  • Salt and pepper
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup extra-virgin olive oil
  • 1 10 ounce bag  spinach, coarsely chopped
  • 1 pinch crushed red pepper
  1. 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.
  2. Meanwhile, 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 fat. Stir the mozzarella, parmesan and egg into the rice mixture; season with salt and pepper.
  3. Divide the rice mixture into 12 mounds on the prepared baking sheet. Flatten into 3-inch patties. Sprinkle on both sides with the breadcrumbs.
  4. Add the olive oil to the skillet and heat over medium-high heat. Working in batches, add the patties and cook, turning once, until crisp, about 5 minutes. Drain on paper towels. 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.
  • Arborio Rice $1.27 Bacon $0.51 Mozzarella cheese $1.00 Parmesan Cheese $2.24 Egg $0.10 Breadcrumbs $0.24 Extra-virgin olive oil $0.50 Spinach $1.79 Crushed red pepper $0.02 table Total: $7.67 (Salt and pepper are freebies)
Tip Frozen Assets
  • Place the cooked fritters on a baking sheet and freeze until solid, then wrap in plastic wrap. Bake the frozen fritters in a 375 degrees oven for 10 minutes.