📝 About This Recipe
A staple of Brazilian 'Botecos' and family kitchens alike, Bolinho de Arroz is the most delicious way to transform leftover rice into a gourmet treat. These savory fritters are prized for their shatteringly crisp exterior and a soft, cheesy center infused with fresh herbs and a hint of spice. Whether served as a rainy-day snack or a crowd-pleasing appetizer, they represent the heart of Brazilian home cooking—resourceful, comforting, and absolutely irresistible.
🥗 Ingredients
The Fritter Base
- 2 cups Cooked White Rice (cold, leftover rice works best as it is drier)
- 2 large Eggs (lightly beaten)
- 1/2 cup All-purpose Flour (plus more if needed for consistency)
- 1/4 cup Milk (whole milk preferred)
- 1 teaspoon Baking Powder (for a light, airy texture)
Flavor & Seasoning
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/2 cup Mozzarella Cheese (shredded)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Green Onions (thinly sliced)
- 2 cloves Garlic (minced into a paste)
- 1/2 teaspoon Salt (adjust based on the saltiness of the leftover rice)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Chili Flakes (optional, for a subtle kick)
For Frying
- 2-3 cups Vegetable Oil (for deep or shallow frying)
👨🍳 Instructions
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1
Place the cold cooked rice in a large mixing bowl. If the rice is clumped together, use a fork or your hands to break it up until the grains are mostly individual.
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2
Add the minced garlic, chopped parsley, green onions, grated Parmesan, and shredded mozzarella to the rice. Toss thoroughly to distribute the aromatics and cheese.
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3
In a separate small bowl, whisk the two eggs with the milk, salt, pepper, and chili flakes until well combined.
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4
Pour the egg mixture over the rice and stir with a wooden spoon until every grain of rice is moistened.
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5
Sift the flour and baking powder over the rice mixture. Fold gently until a thick, slightly sticky batter forms. It should be thick enough to hold its shape on a spoon.
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6
If the batter feels too wet, add an extra tablespoon of flour. If it's too dry/crumbly, add a splash of milk. Let the batter rest for 5 minutes.
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7
In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). If you don't have a thermometer, dip the handle of a wooden spoon in; if it bubbles steadily, the oil is ready.
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8
Using two large spoons, scoop about 1.5 tablespoons of batter and shape it into an oval (quenelle) or a simple round ball.
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9
Carefully drop the fritters into the hot oil, working in batches of 5 or 6 to avoid crowding the pan and dropping the oil temperature.
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10
Fry for 3-4 minutes, turning them occasionally with a slotted spoon, until they reach a deep golden-brown color on all sides.
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11
Use a slotted spoon to remove the fritters and place them on a plate lined with paper towels to drain excess oil.
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12
Repeat with the remaining batter, ensuring the oil returns to temperature between batches.
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13
Serve immediately while the cheese inside is still melty and the exterior is crunchy.
💡 Chef's Tips
Use cold, day-old rice for the best texture; fresh rice is too moist and may cause the fritters to fall apart. Don't overmix after adding the flour, or the fritters can become dense rather than fluffy. Maintain the oil temperature consistently; if the oil is too cool, the fritters will soak up grease and become soggy. For an extra crunchy version, you can roll the shaped balls in Panko breadcrumbs before frying. Feel free to add finely diced ham or cooked bacon bits to the batter for a smoky flavor profile.
🍽️ Serving Suggestions
Serve with a side of Brazilian 'Molho de Pimenta' (hot pepper sauce) or a simple garlic aioli. Pair with a cold Brazilian Pilsner or a refreshing glass of Guaraná soda. Accompany with lime wedges to squeeze over the fritters for a bright, acidic contrast. These make a fantastic side dish for a traditional Brazilian Feijoada or a simple steak and beans meal. Enjoy as a 'Tira-gosto' (appetizer) alongside a classic Caipirinha.