Cheesy Rice Fritters

I tried this new recipe early last week, and it was a surprising hit with The Picky Apple.  I wasn’t entirely sure how well a dish without meat as a main component would go over with him, but in an effort to reduce our grocery bill, I was attempting to cook less meat.  Note that this dish is not meatless…the bacon adds some important flavor to these rice fritters.  I will note that the spinach component of the recipe was a big flop, but that may have just been my fault…the spinach wound up extra greasy and full of breadcrumbs.  The cheesy rice fritters were great though!  Crispy on the outside and cheesy in the middle!

Cheesy Rice Fritters

from Every Day with Rachael Ray

Ingredients:

• 1 cup arborio rice
• 3 slices bacon, chopped
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 large egg, lightly beaten
• Salt and pepper
• 1/2 cup seasoned breadcrumbs
• 1/4 cup extra-virgin olive oil
• One 10 ounce bag spinach, coarsely chopped
• 1 pinch crushed red pepper

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.

Meanwhile, 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 fat.  Stir the mozzarella, 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.

Add the olive oil to the skillet and heat over medium-high heat.  Working in batches, add the patties and cook, turning once, until crisp, about 5 minutes.  Drain on paper towels.  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.

Freezer Tip: If you are not going to eat the fritters immediately, place the cooked fritters on a baking sheet and freeze until solid, then wrap in plastic wrap.  Bake the frozen fritters in a 375 degree F oven for 10 minutes.