Cheddar Rice Fritters

Crispy, golden-brown fritters made with cheesy rice, scallions, and seasonings, perfect for dipping. These savory bites combine creamy cheddar and tender rice into a delightfully crunchy appetizer.

6 servings

55 min

Published October 4, 2025

Ingredients

•1 cup water
•1 cup whole milk
•1 cup long-grain white rice
•¼ lb sharp Cheddar
•2 tablespoons unsalted butter
•3 whole scallions
•1¼ teaspoons salt
•½ teaspoon black pepper
•2 large eggs
•1½ cups bread crumbs
•6 cups vegetable oil
•1 serving chile vinegar dipping sauce
•1 piece deep-fat thermometer

Cooking Instructions

1.
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.
35 min
2.
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.
20 min

Ingredients

•1 cup water

•1 cup whole milk

•1 cup long-grain white rice

•¼ lb sharp Cheddar

•2 tablespoons unsalted butter

•3 whole scallions

•1¼ teaspoons salt

•½ teaspoon black pepper

•2 large eggs

•1½ cups bread crumbs

•6 cups vegetable oil

•1 serving chile vinegar dipping sauce

•1 piece deep-fat thermometer

Cooking Instructions

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.

35 min

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.

20 min