Bolinho de Arroz (Rice Fritters)

Ingredients

• 2 cups Cooked White Rice, cold
• 1/2 cup Cassava Flour
• 2 large Eggs
• 1/4 cup Onion, finely chopped
• 2 tbsp Fresh Parsley, chopped
• 1 clove Garlic, minced
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Vegetable Oil, for frying

Instructions

1. 1In a large bowl, combine the 2 cups of cold cooked white rice, the 1/2 cup of cassava flour, the 2 large eggs, the 1/4 cup of finely chopped onion, the 2 tablespoons of chopped fresh parsley, and the 1 clove of minced garlic.
2. 2Season this mixture with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Mix everything together thoroughly with your hands or a sturdy spoon until it forms a sticky dough that holds its shape.
3. 3Pour the 1 cup of vegetable oil into a large, heavy-bottomed skillet or pot. Heat the oil over medium heat until it reaches 350°F (175°C).
4. 4Carefully drop rounded tablespoonfuls of the rice mixture into the hot oil, being careful not to overcrowd the skillet. Fry the fritters for about 3 to 4 minutes per batch, turning them occasionally, until they are golden brown and crispy on all sides.
5. 5Using a slotted spoon, remove the cooked fritters from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
6. 6Serve the bolinho de arroz hot.

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