As promised, (though a day late and a dollar short) a tardy post on rice fritters.
It’s going to be one of those recipes I talk through, because I haven’t been able to fine tune amounts. I only have a recipe for a crowd, but they are super simple and easy peasy lemon squeezy.
That bowl above is the complete recipe, ready to patty up.
This is how it happens.
Put about 2 cups cooked rice in a mixing bowl with a well cooked mirepoix of vegetables typically one carrot, one small onion, rib of celery seasoned with fresh herb, I like bay, thyme and fresh parsley. Make sure the carrots are soft.
Season it up with 1 teaspoon of salt and 1/2 a teaspoon of pepper, granulated onion and garlic, a pinch of dried thyme and mix it all together till evenly distributed.
Sprinkle on 1/4 cup of flour or ground oats and mix with your hand. Gradually add more until the batter sticks together when you give it a squeeze.
Press the batter firmly together into fritters of desired size and fry them up in a pan.
We like to serve them with this creamy mushroom gravy.
It’s a sturdy little nugget of goodness.