Roman Italian · Italy

Parsley and Dill Rice Leftover Fritters

Name: Parsley and Dill 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 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped

Adds a fresh, herbaceous note with a subtle, tangy undertone.

32 minutes4 servings

Method

Before forming into balls, mix in chopped parsley and dill, 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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