Thursday, October 11, 2012

Gluten Free Rice Fritters



This recipe was inspired by Sunday At the Giacometti's
Yield: 12

2 cups cooked long grain white rice
2 large eggs
1 cup Italian blend cheese
2/3 cup gluten-free all purpose baking mix
1/2 red pepper, chopped finely
1/2 small red onion, chopped finely
Handful fresh parsley, chopped finely
2 tablespoons extra virgin olive oil
Sea salt and black pepper
2 cups salted pretzel crumbs

Preheat oven 400 F

Combine rice, eggs, cheese, flour, and veggies. Season to taste with sea salt and black pepper. Drop a medium scoop of the mixture to the palm of your wet hands. Form into a ball and roll in pretzel crumbs. Continue until all the ingredients is used up. Arrange in a single layer on a lined baking sheet. Drizzle oil over the top and bake for 20 to 30 minutes or until crispy and brown.

Serve immediately.





5 comments:

Heather said...

Do you roll them in pretzel crumbs?

Mia said...

Yes. Sorry.

Shema George said...

looks perfect ..will try it out soon

Mia said...

thank you!

Melissa House said...

what is the red sauce you served them with?

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