Spicy Brown Rice Fritters
By Julie Cader
Buying a large ham for dinner usually means yummy leftovers. This recipe is a twist on Italian arancini, using California brown rice, ham, cheeses and Serrano peppers. You’ll find these to be crisp on the outside with a little kick on the inside. And to top it off, try dipping the fritters in creamy chipotle sauce for an extra pop! Frying with the safflower oil blend produces a crisp, buttery-flavored fritter.
Ingredients
• 3 cups California brown rice
• 1 cup ham, finely diced
• 3/4 cup green onion, finely chopped
• 2 Serrano peppers, seeds and membrane removed, finely chopped
• 6 oz. cream cheese, softened
• ½ cup Romano cheese, shredded
• ½ teaspoon course ground salt
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 2 large eggs (one for the fritters, one for the egg mixture)
• 3 tablespoons whole milk
• 2-3 cups seasoned bread crumbs, add more if needed
• ¼ cup grated Parmesan cheese for dusting
• Organic safflower oil blend with avocado and coconut oils
• Creamy Chipolte Sauce for Dipping
Directions
In a large bowl, blend together California brown rice, ham, vegetables, cheeses, seasonings and one egg. Note: I used a food processer, working in batches, to blend all ingredients together.
In a smaller bowl, whisk milk and one egg. Place bread crumbs in a shallow bowl. With wet fingers, form rice mixture into small balls. Dip balls in egg mixture and then roll in breadcrumbs. Place fritters on waxed paper until ready to fry.
Pour oil into fry pan, covering bottom of pan to about 1/4 inch deep. Heat oil to 340° and fry fritters in batches until golden brown. Dust with Parmesan cheese and keep warm in slow oven until ready to serve. And don’t forget the chipotle sauce!
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.