Cheesy Leftover Rice Fritters (Bolinhos de Arroz com Queijo)
Cheesy Leftover Rice Fritters (Bolinhos de Arroz com Queijo)
Ingredients
For the Fritters
- 2 cups cooked rice, leftover, preferably 2-3 days old
- 2 eggs, large
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 5 1/2 ounces mozzarella cheese, grated
- 1 medium tomato, seeded and finely diced
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon smoked paprika
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup mayonnaise, for dipping, optional
- 2 tablespoons hot sauce, for drizzling, optional
Instructions
- 1
In a large mixing bowl, combine the leftover cooked rice, eggs, salt, black pepper, and smoked paprika. Mix well with a spatula until the eggs are fully incorporated.
⏱️ 3 min
- 2
Add the finely chopped parsley, chives, grated mozzarella cheese, and diced tomato to the rice mixture. Switch to using your hands and mix thoroughly, ensuring all ingredients are well combined and the mixture starts to bind together. The mixture should feel firm but slightly sticky.
⏱️ 5 min
- 3
Sprinkle the all-purpose flour over the mixture. Continue mixing by hand until the flour is fully incorporated and the mixture forms a cohesive, slightly sticky dough. This helps bind the fritters.
⏱️ 2 min
- 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of the rice mixture should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 5
While the oil heats, form the fritters. Using two spoons, scoop a portion of the rice mixture (about 1 1/2 tablespoons). Use the second spoon to help shape and press the mixture into an elongated, oval-shaped fritter, transferring it between the spoons to achieve the desired form. Repeat with the remaining mixture.
⏱️ 10 min
- 6
Carefully place 3-4 fritters into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to turn them gently.
⏱️ 10 min•🌡️ 350
- 7
Remove the fried fritters from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining fritters, ensuring the oil returns to temperature between batches.
⏱️ 5 min
- 8
Serve the Cheesy Leftover Rice Fritters hot. Optionally, serve with mayonnaise or aioli for dipping and a drizzle of hot sauce for an extra kick.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Leftover Rice Fritters (Bolinhos de Arroz com Queijo)
Ingredients
For the Fritters
- 2 cups cooked rice, leftover, preferably 2-3 days old
- 2 eggs, large
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 5 1/2 ounces mozzarella cheese, grated
- 1 medium tomato, seeded and finely diced
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon smoked paprika
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup mayonnaise, for dipping, optional
- 2 tablespoons hot sauce, for drizzling, optional
Instructions
- 1
In a large mixing bowl, combine the leftover cooked rice, eggs, salt, black pepper, and smoked paprika. Mix well with a spatula until the eggs are fully incorporated.
⏱️ 3 min - 2
Add the finely chopped parsley, chives, grated mozzarella cheese, and diced tomato to the rice mixture. Switch to using your hands and mix thoroughly, ensuring all ingredients are well combined and the mixture starts to bind together. The mixture should feel firm but slightly sticky.
⏱️ 5 min - 3
Sprinkle the all-purpose flour over the mixture. Continue mixing by hand until the flour is fully incorporated and the mixture forms a cohesive, slightly sticky dough. This helps bind the fritters.
⏱️ 2 min - 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of the rice mixture should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 5
While the oil heats, form the fritters. Using two spoons, scoop a portion of the rice mixture (about 1 1/2 tablespoons). Use the second spoon to help shape and press the mixture into an elongated, oval-shaped fritter, transferring it between the spoons to achieve the desired form. Repeat with the remaining mixture.
⏱️ 10 min - 6
Carefully place 3-4 fritters into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to turn them gently.
⏱️ 10 min•🌡️ 350 - 7
Remove the fried fritters from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining fritters, ensuring the oil returns to temperature between batches.
⏱️ 5 min - 8
Serve the Cheesy Leftover Rice Fritters hot. Optionally, serve with mayonnaise or aioli for dipping and a drizzle of hot sauce for an extra kick.
⏱️ 1 min