Every time I make these rice and cheese fritters, I literally travel back in time. It’s incredible how flavors act as a catalyst for memory. The first bite of this delicacy has the power to transport me, always, to my childhood in Caracas… And to my grandmother Ligia’s kitchen.
This is a leftover recipe that I prepare frequently, and I like these rice fritters so much that sometimes I make extra white rice just to have an excuse to make them. They turn out golden on the outside, soft on the inside, and are perfect for breakfast, snack time, or as a side dish.
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My Grandma Ligia’s Recipe
My grandma Ligia used to prepare these rice fritters for dinner, with the rice left over from lunch. Or for lunch, with the rice left over from the day before. At any time of day, these fritters were highly appreciated.
She was the queen of recycling and making the most of leftovers. I grew up hearing her say that throwing away food was a sin. I can still hear her repeating, endlessly, that you had to eat everything.
Her unbeatable argument was that there were many people in the world who didn’t have a crust of bread to put in their mouths.
Sermon aside, these fritters are a delight. Neither sweet nor salty: simply addictive. If I don’t make them more often, it’s because I tend to avoid fried foods. But when I prepare them, they disappear quickly.
Enri
Ingredients
Tomake this recipe you’ll need:
- Cooked white rice
- Eggs
- White cheese, preferably grated Venezuelan Llanero-style.
- All-purpose wheat flour
- Milk
- Sugar (or monk fruit / allulose)
- Vegetable oil for frying
How to Make Torticas de Arroz
- In a large bowl, mix the cooked rice, eggs, grated cheese, flour, milk, and sugar or its substitute.
- Heat a non-stick pan over medium heat and add a little vegetable oil.
- Using a measuring cup, take 1/4 cup of the mixture and place it in the pan, shaping it into a round form.
- Cook until golden on one side, flip and cook on the other side.
- Remove the fritters and place them on absorbent paper to eliminate excess oil.
- Before serving, sprinkle them with sugar or monk fruit/allulose.
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Venezuelan Leftover Rice and Cheese Fritters (Torticas de Arroz)
Ingredients
- 3 cups (600 g) cooked white rice
- 2 eggs, lightly beaten
- 2/3 cup (60 g) white cheese, grated
- 3 tablespoons (24 g) all-purpose wheat flour
- 1/2 cup (120 ml) milk
- 1 tablespoon (12 g) sugar
- Vegetable oil for frying
- Extra sugar for sprinkling
Instructions
- Mix all ingredients well in a bowl.
- Heat a non-stick pan over medium heat with a little oil.
- Using a measuring cup, place 1/4 cup of mixture in the pan and shape into a round form.
- Cook the fritters until golden, flip and cook on the other side.
- Remove from heat and drain on absorbent paper.
- Sprinkle with sugar or substitute before serving.
- Serve hot.
Nutrition
Notes
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