Arepitas de Arroz- Rice Fritter

These were one of the fritters that my grandmother made that we really enjoyed. They were simply born of left over rice, nothing in my grandmother's kitchen went to waste. These fritters are crunchy on the outside, soft on the inside, a party for the palate!

This recipe is from: www.gardeningchicinthecity.com

Servings: About 16 Fritters

Ingredients

2 Cups of cooked White Rice
2 Jumbo sized Eggs
1/3 cup of flour
1/4 cup of water
1/2 cup of finely chopped Onions
1/2 cup of finely chopped Red Peppers
1/2 Tsp. of Adodo or any spice mix you prefer
1 Tsp. of Onion powder
1/8 Tsp of ground Oregano
1/8 tsp. of salt, or salt to your preference

Canola Oil for frying

Preparation

In a frying pan, heat up about 1 and 1/2 to 2 cups of Canola oil over medium to medium high heat.

Combine together, the eggs, flour, and water. Beat them all together until you get a nice smooth consistency, set the egg batter aside. It will be like a light pancake batter. In a bowl mix together the onions, peppers, dry seasonings and rice forming a mixture. To the rice mixture add the egg batter and combine together.

Make sure that all the ingredients are well combined.

Once combined, take about 1 to 1 and 1/2 tablespoons of the mixture and gently spoon into the hot oil. You can fry 4 fritters at a time. Turn the fritter when you can see that the edges are turning golden brown. About 2 to 3 minutes on each side.