Spicy Rice Fritters with Chorizo, Pecorino and Lemon Aioli
Made with leftover rice, these fritters are deliciously spicy. They sure have that “wow” factor.
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For the fritters
1 1/2 cups cooked Spekko Saman White Rice
2 garlic cloves, finely chopped
1 green chili, finely chopped
2 Tbsp finely chopped fresh rosemary leaves
112,5 g Spanish chorizo sausages, finely chopped
1/4 cup grated Pecorino cheese
2 Tbsp cornstarch
salt and pepper to taste
vegetable oil to deep-fry
For the lemon aioli
1/2 cup mayonnaise
1/2 lemon, juiced
1 garlic clove, crushed
To garnish and serve
fresh rosemary
fresh lemon slices
sliced green chillies
lemon wedges
First make the fritters: In a large bowl mix the cooked rice, chopped garlic, chopped chilli, rosemary leaves, chorizo sausage, grated Pecorino cheese, the cornstarch and season with salt and pepper.
Mash together with a potato masher.
Roll the mixture into 15 oval shape balls to make the fritters.
Heat the oil in a deep-fryer or a deep pot to reach a temperature of 140 – 150 °C.
Fry the fritters I batches, remove and set aside on paper towels to absorb the oil.
To make the lemon aioli, mix the mayonnaise, lemon juice and garlic.
Serve the fritters immediately after frying with the aioli, lemon slices and the chillies on the side