Parmesan Spinach Rice Fritters Recipes

PARMESAN SPINACH & RICE FRITTERS

Steps:

• Pre-heat defryer to 365°F.
• Squeeze the water out of the spinach.
• Mix all the ingredients well.
• Add more flour, if needed, untill mixture will hold together on a spoon.
• Carefully, drop spoonful sized balls into hot oil.
• Fry until golden brown.

PARMESAN FRITTERS WITH CHEESY SPINACH

Steps:

• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan.
• Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper.
• For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted.
• Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan.

SPINACH RICE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Grease a 2-quart baking dish.
• In a small pan, warm oil over medium-high heat and add the onion and garlic and saute for 2 minutes until softened.
• Remove from heat and reserve.
• In a medium bowl, lightly beat the eggs.
• Add the milk and seasonings and combine well.
• Add the rice, spinach, Parmesan and onion mixture and combine well.
• Transfer to the prepared dish and sprinkle with mozzarella cheese.
• Bake for 1 hour until heated through and golden on top.

KITTENCAL'S SPINACH PARMESAN RICE BAKE

Steps:

• Set oven to 350°F.
• Generously grease a 11 x 7-inch baking dish.
• In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
• Season with salt, pepper and cayenne to taste.
• Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
• Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
• Top with mozzarella cheese the last 5 minutes of baking (if using).
• Note: for a more fluffier texture casserole, 4 eggs may be used.

SPINACH FRITTERS (RACHAEL RAY)

Steps:

• In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
• Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

QUICK & TASTY RICE FRITTERS

Steps:

• Combine all the ingredients except for oil and mix well.
• In a pan, heat oil for shallow frying.
• When the oil is hot, add a tablespoon of batter, pressing down slightly to form a flat fritter.
• Fry one side until golden and flip. If there are too many holes in the fritter, add more cornstarch to the batter.
• Drain fritters on paper towels to absorb excess oil.
• Serve with salsa, tzatziki or anything else that has a zesty fresh flavor!
• Enjoy!