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.
25 min6 servings208 kcal
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
- 1
Mix all ingredients well in a bowl.
- 2
Heat a non-stick pan over medium heat with a little oil.
- 3
Using a measuring cup, place 1/4 cup of mixture in the pan and shape into a round form.
- 4
Cook the fritters until golden, flip and cook on the other side.
- 5
Remove from heat and drain on absorbent paper.
- 6
Sprinkle with sugar or substitute before serving.
- 7
Serve hot.
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