Venezuelan Leftover Rice and Cheese Fritters (Torticas de Arroz)
These Venezuelan torticas de arroz are easy, quick, and super tasty. They adapt to gluten-free and sugar-free versions and are an excellent way to use up leftover rice from the day before, just as my grandmother Ligia taught me.
Servings: 6
Calories: 208kcal
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.
Notes
You can make this recipe gluten and sugar free, by substituting regularflourfor gluten free flour, and sugarformonk frit or allulose-
Nutrition
Calories: 208kcal | Carbohydrates: 28g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 112mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 238IU | Calcium: 130mg | Iron: 1mg