Cheesy Rice Ball Fritters Recipes

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.

Steps:

• In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined.
• Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!

Steps:

• In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
• Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
• Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
• In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

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.

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.