You can use any previously cooked rice for these crunchy on the outside, tender on the inside spinach and rice fritters. I used that beautiful bamboo-infused rice I wrote about here.
8 to 10 ounces fresh spinach, trimmed, washed and dried
1 tablespoon olive oil
3 cups cooked rice
1 cup sliced scallions (white and light green parts)
1/2 cup grated Parmesan cheese
1 jalapeño, finely chopped, remove seeds for less heat (optional)
1 tablespoon flour
1 large egg, beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Olive oil for frying
Wilt spinach in 1 tablespoon of olive oil in a skillet over medium heat, about 3 or 4 minutes, turning with tongs as it wilts. (My, how it shrinks!) Scrape out into a bowl to cool. When cool enough to handle, squeeze out as much water as possible (Use paper towels if you’re so inclined). Roughly chop the spinach and place in a large bowl.
Stir in the rice, scallions, cheese, and jalapeno (if using) into the bowl with the spinach. Sprinkle with the flour and fold in the egg, salt and pepper. Scoop into 1/3 cup portions (#12 ice cream scoop works well). Flatten to about 3/4-inch thick.
Heat enough oil in a skillet over medium-high heat to cover the bottom by about 1/8-inch. When sizzling hot, add fritters (work in batches so that you don’t overcrowd the pan). Fry until deep golden brown, about 5 to 6 minutes. Turn and brown other side, another 4 to 5 minutes. Remove to drain on paper towels. Serve hot.
Keywords: rice, bamboo rice, spinach, rice and spinach fritters