Cheddar Rice Fritters with Chile Vinegar Dipping Sauce

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Cheddar Rice Fritters

For fritters:

1 cup water

1 cup whole milk

1 cup (7 ounces) long-grain white rice

1/4 lb coarsely grated sharp Cheddar (1 1/2 cups)

2 tablespoons unsalted butter, softened

3 scallions, finely chopped

1 1/4 teaspoons salt

1/2 teaspoon black pepper

2 large eggs, lightly beaten

1 1/2 cups fine dry plain bread crumbs

About 6 cups vegetable oil

Special equipment: a deep-fat thermometer

Accompaniment: chile vinegar dipping sauce

 

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.

 

Cooks' 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

minutes.

 

Makes 10 servings (about 34 fritters).

 

Source: Gourmet, April 2007

Formatted by Chupa Babi in MC: 04.27.07

 

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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Chile Vinegar Dipping Sauce

For chile vinegar:

5 ounces small (2- to 3-inch) fresh hot red or green chiles such as

serrano or Thai (about 20), rinsed and patted dry

1 1/3 cups distilled white vinegar

To make dipping sauce:

6 tablespoons water

4 teaspoons sugar

1/2 teaspoon dried hot red-pepper flakes (optional)

 

 

 

 

Special equipment: a 1-pt canning jar with lid and screw band; an

instant-read thermometer

 

Sterilize jar and lid:

Wash jar, lid, and screw band in hot soapy water, then rinse well. Dry

screw band. Put empty jar on a rack in a boiling-water canner or a

deep 5- to 6-quart pot and add enough hot water to cover by 2 inches.

Bring to a boil, covered, then boil 10 minutes. Remove canner from

heat, leaving jar in water. Heat lid in water to cover by 2 inches in

a small saucepan until thermometer registers 180°F (do not let boil).

Remove from heat. Keep jar and lid submerged in hot water, covered,

until ready to use.

 

Make chile vinegar:

Carefully remove jar and lid with tongs, then drain jar upside down on

a clean kitchen towel and dry lid.

 

Pack chiles into jar. Bring vinegar to a boil in small saucepan, then

remove from heat and pour over chiles. 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.

 

Cooks' notes:

• Chile vinegar keeps, chilled, 6 months.

• Instead of making your own chile vinegar, you can use the vinegar

from bottled pickled jalapeños.

 

Makes about 1/2 cup.

 

Source:Gourmet, April 2007

Formatted by Chupa Babi in MC: 04.27.07

 

Generations of southerners have tucked fresh hot chiles into vinegar

for a pungent homemade hot sauce that sits right next to the salt and

pepper on the table. Drizzled over gumbo, red beans and rice, or

anything fried, it both balances out and punches up any other flavors

it's paired with. The adventurous should feel free to pluck a pepper

out of the jar and eat it alongside the meal — it's fine southern

form. Doctored with a little sugar and red pepper flakes, it's amazing

on the cheddar rice fritters.

 

 

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