Brown Rice Fritters with Ricotta and Ham

Nostrana is using the brown rice to make simple fritters as part of a new cucina povere menu (literally, poor folks food). I had a little leftover cooked rice, and you know how I feel about fritters. So here’s my version.

Combine about a cup of cooked kokuho rose brown rice, half cup of ricotta, half cup finely chopped ham, same for some grated Parmigiano, ditto breadcrumbs, a chopped shallot, a couple of eggs, and a good pinch of sea salt. The mixture should be sticky enough to form into balls that don’t fall apart.

Heat some olive oil in a heavy skillet. Use two soup spoons to form walnut-sized fritters (this is actually the French approach for quenelles), slide them into the oil as you make them, and cook until nicely browned on both sides. Sprinkle with flor de sal. A dash of Crystal hot sauce  goes well with these. Eat immediately.