Parmesan Spinach Rice Fritters Recipes

PARMESAN SPINACH & RICE FRITTERS

Make and share this Parmesan Spinach & Rice Fritters recipe from Food.com.

Provided by reddi sketti

Categories White Rice

Time 25m

Yield 36 Fritters, 6 serving(s)

Number Of Ingredients 9

Parmesan Spinach & Rice Fritters image

Steps:

Pre-heat defryer to 365°F.
Squeeze the water out of the spinach.
Mix all the ingredients well.
Add more flour, if needed, untill mixture will hold together on a spoon.
Carefully, drop spoonful sized balls into hot oil.
Fry until golden brown.

Ingredients

6 cups cooked rice
6 tablespoons flour
3 tablespoons parsley
1 1/2 teaspoons salt
8 ounces parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
6 tablespoons milk
6 eggs
1 teaspoon garlic salt

CREAMY PARMESAN SPINACH

This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 3 servings.

Number Of Ingredients 9

Creamy Parmesan Spinach image

Steps:

Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

Nutrition Facts : Calories 275 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 444mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

Ingredients

2 packages (6 ounces each) fresh baby spinach, coarsely chopped
2 tablespoons water
2 teaspoons butter
1/2 cup heavy whipping cream
2 teaspoons grated lemon zest
1/2 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese
2/3 cup onion and garlic salad croutons, crushed

SPINACH AND PEA FRITTERS

As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.

Provided by Samantha Seneviratne

Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish

Time 25m

Yield 4 servings (about 12 fritters)

Number Of Ingredients 13

Spinach and Pea Fritters image

Steps:

Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.

Ingredients

1 (10-ounce) package frozen spinach, thawed
3 large eggs
1 garlic clove, minced
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon red-pepper flakes
1 (10-ounce) package frozen peas, thawed and very coarsely mashed
3/4 cup all-purpose flour
4 ounces fresh mozzarella, diced (about 1 cup)
1/3 cup chopped mixed tender herbs, such as scallions, mint, dill, cilantro and parsley, plus more for garnish
1 lemon, zested, then cut into wedges for serving
1/2 teaspoon baking powder
1/2 cup olive oil, for frying, plus more as needed
Greek yogurt or sour cream, for serving

KITTENCAL'S SPINACH PARMESAN RICE BAKE

This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Kittencal's Spinach Parmesan Rice Bake image

Steps:

Set oven to 350°F.
Generously grease a 11 x 7-inch baking dish.
In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
Season with salt, pepper and cayenne to taste.
Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
Top with mozzarella cheese the last 5 minutes of baking (if using).
Note: for a more fluffier texture casserole, 4 eggs may be used.

Ingredients

1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)
2 cups cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this)
1/3 cup melted butter
2 cups shredded cheddar cheese (can use feta but reduce to only 1/4-1/3 cup crumbled) or 2 cups swiss cheese (can use feta but reduce to only 1/4-1/3 cup crumbled)
3/4 cup grated parmesan cheese (or to taste)
1/3 cup chopped onions or 2 large green onions, chopped
1 -2 garlic clove, minced (or 1/2-1 teaspoon garlic powder)
3 large eggs, beaten
3/4 cup milk or 3/4 cup half-and-half cream
1/8 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon fresh ground black pepper (or to taste)
seasoning salt (to taste or can use white salt)
1/4 cup grated parmesan cheese, for topping
grated mozzarella cheese (add on the last 5 minutes of baking) (optional)

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CRISPY SPINACH FRITTERS - HEALTHY RECIPES BLOG

Web May 16, 2023 Place the spinach, onion, and garlic in a large bowl. Mix with a rubber spatula to combine. In a small bowl, whisk the eggs with …
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5/5 (139)
Calories 159 per serving
Category Side Dish

Preheat your oven to the "keep warm" setting (usually 150-170 degrees F). You will place the cooked pancakes in it to keep them warm while you fry more batches.
Thaw the spinach in the microwave according to the package directions, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel and squeezing hard to get rid of as much water as you humanly can.*
In a small bowl, whisk the eggs with salt and pepper. Add the egg mixture, the parmesan, the almond flour (and the coconut flour if using) to the spinach mixture, mixing well with a spatula to combine.

Parmesan Spinach Rice Fritters Recipes

PARMESAN SPINACH & RICE FRITTERS

Make and share this Parmesan Spinach & Rice Fritters recipe from Food.com.

CREAMY PARMESAN SPINACH

This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch.

SPINACH AND PEA FRITTERS

KITTENCAL'S SPINACH PARMESAN RICE BAKE

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