I have to admit, I love things that are fried…especially little appetizer-sized balls of goodness, which is exactly what these are. I chose to make them slightly healthier by using brown rice instead of white rice because I also like the texture it gives them as well. The little burst of melted cheese in the middle is an unexpected surprise that I just love. If you have extra rice on hand, it gives you a head start to making this recipe, just be sure to warm it up before making the recipe because it needs to be warm to melt the butter and cheese.
1/2 cup water
1/4 cup brown rice
1 tablespoon unsalted butter
1/2 teaspoon Dijon mustard
1 scallion, white and light green parts, thinly sliced
1 tablespoon flat-leaf parsley, finely chopped
2 tablespoons freshly grated sharp cheddar cheese
Salt, to taste
Freshly ground black pepper
1 egg, beaten
2 tablespoons flour
1/4 cup breadcrumbs, divided
2 cups canola oil, for frying
1. In a medium saucepan, boil water. Add brown rice and reduce heat to low, cover and simmer until rice is cooked and water is absorbed, about 20 minutes.
2. In a medium bowl, combine butter, mustard, scallion, parsley and cheese. Add rice and season with salt and pepper and stir until butter melts. Add 1/2 egg and mix to combine. Add flour and 2 tablespoons breadcrumbs and mix until mixture holds together (mixture will be a little wet). Add more flour or egg if necessary to bind together (discard extra egg or save for later use). Form mixture into 4 equal-sized balls and roll each in remaining 2 tablespoons breadcrumbs until well coated.
3. In a medium saucepan, heat oil over medium heat. Fry fritters until golden brown on all sides, turning occasionally, about 4-5 minutes. Transfer to a paper towel-lined plate and season with salt and pepper. Allow to cool for 5 minutes before serving.
Makes 4 fritters.