Brazilian fried rice fritters are a delicious solution for leftover rice. They taste a bit like hush puppies. The rice is seasoned with onions and parsley, moistened with egg and milk, shaped into little balls and fried. In Rio de Janeiro, sardines and parmesan cheese are popular additions to this recipe.
- 2 cups of leftover rice
- 1 cup water
- 3 tablespoons milk or cream
- 1 egg
- 1/4 cup finely chopped onion
- 1 scallion, finely chopped
- 2 tablespoons finely chopped parsley
- 1 teaspoon baking powder
- 4 tablespoons grated parmesan (optional)
- 1/2 cup flour
- 1 teaspoon salt
- Vegetable oil for frying
- Kosher salt
- Mix water with rice and bring to a very low boil. Cook until water is absorbed.
- Iin a large bowl, mix the rice with the milk, egg, onion, green onion, parsley, baking powder, parmesan (optional), flour, and 1 teaspoon salt. Add more flour if necessary - the mixture should be stiff enough to shape into balls.
- Heat 2 inches of oil in a heavy pot to 360 degrees.
- With floured hands, shaped the rice mixture into small walnut-sized balls, adding more flour if necessary so that the balls hold their shape.
- Fry the balls for 3 to 4 minutes, until golden brown. Drain on paper towels.
- Sprinkle with salt and serve warm.