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"Your guests will still be talking about
these zingy, crunchy bites long after the party's over. A
combination of tender rice, melting Cheddar, and a crisp
bread-crumb shell, paired with a spicy vinegar dipping sauce that
cuts right through the richness, these irresistible nibbles will
disappear almost before you finish frying. It might seem a little
unusual to cook the rice in a combination of water and milk, but
it imparts a luxurious creaminess that makes the fritters all the
more addictive." |
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Pasta, Rice, Beans |
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INGREDIENTS:
For fritters
1 cp water
1 cp whole milk
1 cp (7 ozs) long-grain white rice
1/4 lb coarsely grated sharp Cheddar (1 1/2 cps)
2 tbs unsalted butter softened
3 scallions, finely chopped
1 1/4 tsp salt
1/2 teaspoon black pepper
2 lg eggs lightly beaten
1 1/2 cps fine dry plain bread crumbs
6 cps vegetable oil
6 oz chile vinegar dipping sauce
For chile vinegar:
5 ozs small (2" to 3") fresh hot red or green chilies (Serrano or
Thai about 20)
1 1/3 cps distilled white vinegar
To make dipping sauce
6 tbs water
4 tsp sugar
1/2 tsp dried hot red-pepper flakes (optional)
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DIRECTIONS:
Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy
saucepan. Stir in rice, then cover with a tight-fitting lid and
reduce heat to low. Cook rice, undisturbed, until liquid is
absorbed and rice is tender, about 15 minutes. Remove from heat
and let stand, covered, 5 minutes.
Fluff rice with a fork, then transfer to a large bowl and stir in
cheese, butter, scallions, 3/4 teaspoon salt, and 1/4 teaspoon
pepper until cheese is melted. Cool, stirring occasionally, 15
minutes, then stir in eggs until combined well. Stir together
bread crumbs and remaining 1/2 teaspoon salt and 1/4 teaspoon
pepper in another large bowl.
Working in small batches, drop rounded tablespoonfuls of rice
mixture into bread crumbs, rolling to coat and knocking off
excess, then transfer to a tray. Heat 1 1/2 inches oil in a
4-quart heavy pot over moderately high heat until it registers
365°F on thermometer, then fry fritters in 4 batches, stirring
occasionally, until golden, about 3 minutes per batch.
Transfer with a slotted spoon to paper towels to drain. Return oil
to 365°F between batches.
Notes:
• Rice and cheese mixture can be made 1 day ahead and chilled,
uncovered, until completely cooled, and then covered.
• Fritters can be fried 4 hours ahead and chilled, uncovered,
until cooled completely, then covered. Reheat 1 inch apart in a
large shallow baking pan, uncovered, in a 325°F oven until hot, 15
to 20
Chile vinegar dipping sauce
Sterilize jar and lid:
Pack chilies into jar. Bring vinegar to a boil in small saucepan,
then remove from heat and pour over chilies. Cool to room
temperature. Wipe off rim of jar with a dampened clean kitchen
towel, then top with lid and firmly screw on screw band. Chill
sealed jar 2 weeks.
Make dipping sauce:
Bring water and sugar to a boil in a small saucepan, stirring
until sugar is dissolved, then stir in red-pepper flakes (if
using), 2 tablespoons chile vinegar, and salt to taste. Remove
from heat and cool to room temperature.
Servings: 16
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