Jalapeño Rice Fritters

Turn rice leftovers into crispy small bites with these Jalapeño Rice Fritters. Brown rice is mixed with cilantro and then stuffed with queso blanco, then fried and served with a jalapeño and avocado salsa. 


Ingredients
3
cups
cooked and cooled brown rice
1/2
cup
all-purpose flour plus extra for dusting
1/4
cup
milk
1
large egg
1
jalapeno, minced
1 1/2
tablespoons
Chopped Cilantro
2
teaspoons
baking powder
2
teaspoons
kosher salt plus extra as needed
1
teaspoon
freshly ground black pepper plus extra as needed
*
Vegetable or canola oil, for frying
1/4
cup
diced queso blanco, about 1/4-inch cubes
1
ripe avocado
*
juice of 1/2 lime
1
teaspoon
avocado oil
Directions
In a medium pot set over medium-high heat bring rice and 1 1/2 cups water to a boil. Reduce heat to a simmer and cook until water is absorbed and the rice is very soft. Set aside until warm and easy to handle.
In a medium sized bowl mix rice with flour, milk, egg, jalapeño, cilantro, baking powder, salt, and pepper.
Heat 2 inches of oil over medium-high heat until shimmering but not smoking.
Flour hands and form 2 tablespoon sized rice balls. Take a piece of cheese and push into the center, then roll again to ensure the cheese is completely covered with the rice mixture. Flatten slightly, dust with flour and set aside. Repeat with remaining rice mixture and cheese.
Fry balls for 1 to 2 minutes per side, until crisp and golden brown. Fry in batches for best results.
Transfer to a plate lined with paper towels to drain excess oil.
In a small bowl mash avocado and add juice of lime. Drizzle in avocado oil and season with salt and pepper. Mix until creamy and smooth. Serve fritters with tangy avocado sauce.

The base number of servings for this recipe is 4
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