Lunch: Gumbo Rice Fritters Recipe | MyRecipes

Recipe by Whitney Wright You can make the rice balls two weeks ahead and freeze. Bread and fry straight from the freezer.

Ingredients

1 qt. reduced-sodium chicken broth
1 cup chopped leek
1 small onion, chopped
6 tablespoons butter, divided
2 garlic cloves, minced
1 1/2 cups uncooked Arborio rice
1/2 cup white wine
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 green bell pepper, minced
1 red bell pepper, minced
1 pound peeled cooked shrimp, chopped
1 1/2 teaspoons filé powder
1/2 teaspoon Cajun seasoning
1/2 teaspoon hot sauce
3 green onions, thinly sliced
1 cup all-purpose flour
4 large eggs, lightly beaten
3 cups panko (Japanese breadcrumbs)
Vegetable oil
Spicy Mayo

Instructions

Bring broth to a simmer in a saucepan. Sauté leek and onion in 2 Tbsp. melted butter in a Dutch oven over medium heat 10 minutes. Add garlic and rice; sauté 2 minutes. Stir in wine; cook 3 minutes. Add 1 cup hot broth; cook, stirring constantly, until liquid is absorbed. Repeat, adding all of broth, 1 cup at a time. Stir in 2 Tbsp. butter, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Spread on a baking sheet; cool 10 minutes.
Sauté bell peppers in 2 Tbsp. melted butter in a large Dutch oven over medium-high heat 6 minutes. Stir in shrimp and next 4 ingredients. Remove from heat; stir in rice mixture.
Shape mixture into 1 1/2-inch balls. Cover and chill 30 minutes to 24 hours.
Stir together flour, 1/2 tsp. salt and 1/4 tsp. pepper. Place eggs in a second bowl; place breadcrumbs in a third bowl. Dredge rice balls in flour mixture; dip in eggs. Roll in crumbs. Chill 10 minutes.
Pour oil to a depth of 5 inches into a large Dutch oven; heat over medium-high heat to 350 °. Fry fritters, in batches, 3 minutes or until golden; drain on paper towels. Keep warm in a 250 ° oven. Serve with Spicy Mayo.

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