Vegetable Soup and Rice Fritters are certainly a zero-waste recipe, a tasty way to give new life to a leftover dish. However, given the deliciousness of this recipe, I usually prepare extra vegetable soup, and the next day I make the fritters.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- to taste leftover vegetable soup
- 7 oz Arborio rice
- to taste Flour
- 3.5 oz grated Parmesan cheese
- to taste Peanut oil
- to taste Salt
Preparation
Put the pot on the stove with your leftover vegetable soup, and when it starts to boil, add the rice.
Adjust with salt, and pepper if you like.
Let it cook for the necessary time until it becomes a risotto, meaning it should lose as much liquid as possible.
Let it cool down, put it in a bowl, add the grated Parmesan cheese, and 1/2 tablespoons of flour.
Adjust for density, and if it is too soft, add more flour.
Heat the peanut oil in a narrow but high-sided saucepan.
Using two spoons, shape your fritters as desired, and deep-fry them as soon as the oil reaches the right temperature.
Drain your Vegetable Soup, Rice, and Parmesan Fritters on absorbent paper, and serve them hot on a serving tray.
Notes
Tip: once fried, you can freeze your fritters and use them when needed, reheating them in the oven or microwave.
If you like fritters, don’t miss the next recipe: https://blog.giallozafferano.it/lappetitovienmangiando/bocconcini-gustosi-di-patate/
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