From Albert Bevia:

These Spanish-Style Rice Fritters, known as Buñuelos de Arroz, are what simple comfort food is all about. We’re talking a light crispy texture on the outside with an incredible flavor in the inside, easy to make and done in just 30 minutes. But the best part? They’re made using leftover rice.

TIPS & TRICKS to Make this Recipe: Make sure to cook the fritters on a medium heat and nothing higher. Otherwise, they will brown too quickly on the outside and not fully cook in the inside. You can make the batter ahead of time. It will hold for up to 3 days in the fridge.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=R9_ne6VeGNE

Ingredients

FOR THE RICE FRITTERS

• 1/2 cup all purpose flour 60 grams
• 1 large egg
• 1/3 cup club soda 90 ml
• 1 small onion finely chopped
• 1 clove garlic
• 1 small carrot
• 2 tbsp chopped parsley 8 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 cup leftover cooked white rice 190 grams
• 1/2 cup grated cheese 60 grams
• sea salt & black pepper

FOR THE AIOLI

• 2 cloves garlic roughly chopped
• 1/4 tsp saffron threads .17 grams
• 1/2 cup low fat mayonnaise 120 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

EXTRAS

• 1/3 cup extra virgin olive oil 90 ml
• fresh parsley

Instructions

TO MAKE THE RICE FRITTERS

1. Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk the egg, then add in the club soda and whisk everything together until you get a creamy batter, then add in the onion finely chopped, finely grate in the garlic, finely grate in the carrot (peeled), add in the chopped parsley, sweet smoked Spanish paprika and season with sea salt & black pepper, mix together
2. Add in the cooked rice and grated cheese, give it one final mix until well mixed together
3. Heat a large fry pan with a medium heat and add in the olive oil
4. After a couple of minutes start adding in spoonfuls of the batter, all evenly spaced out and in a single layer, cook in batches, fry the fritters for 3 minutes per side or until golden fried, as you finish each batch, transfer the fritters into a dish with paper towels

TO MAKE THE AIOLI

1. Add in the cloves of garlic roughly chopped into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, whisk together until you get a creamy texture

TO ASSEMBLE

1. Transfer the aioli into a small bowl and place over a serving dish, decorate the fritters around it and garnish with fresh parsley, enjoy!