Roman Italian · Italy

Oregano and Olive Oil Rice Leftover Fritters

Name: Oregano and Olive Oil Rice Leftover Fritters
Total time: 32 min
Yield: 4 servings
Cuisine: Roman Italian
Ingredients: 300 g Arborio rice; 2 eggs; 100 g Parmesan, grated; 1/2 cup milk; 1/4 tsp salt; 1/4 tsp pepper; oil for frying; 1/2 tsp dried oregano; 1 tbsp extra virgin olive oil

Enhances the dish with a robust, savory flavor and a rich olive oil finish.

32 minutes4 servings

Method

Before forming into balls, mix in dried oregano and extra virgin olive oil, then proceed with the recipe.
Cook rice according to package instructions. Let cool.
Mix with eggs, Parmesan, milk, salt, and pepper.
Form into small balls and fry in hot oil until golden.
Drain on paper towels and serve warm.

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