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Black Rice Fritters with Chimichurri

Black Rice Fritters with Chimichurri
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Servings4-12people Prep Time30minutes Cook Time10minutes
Servings4-12people Prep Time30minutes Cook Time10minutes
Ingredients
Chimichurri
2 Garlic Clovepressed
1cup parsley leaveswell-rinsed
1cup Cilantro Leaveswell-rinsed
1tsp Salt
1/4tsp Black Pepperfreshly ground
1/4cup Red Onionminced
1tbsp capersrinsed
Black Rice Fritters
Servings: people
Units:
Instructions
Chimichurri
  1. In a small food processor, combine the olive oil and garlic and run until the garlic is well distributed. If you don’t feel like mincing the onion by hand, you can add it in chunks now, but it won’t look as nice.
  2. Add the parsley, cilantro, salt, pepper and vinegar and process until minced but with still a bit of texture left in the leaves.
  3. Remove from the food processor and mix in the onions and capers.
  4. Taste and adjust salt, pepper and vinegar as needed.
Black Rice Fritters
  1. In a medium bowl, stir together the rice, eggs, smoked paprika, kosher salt, and pepper.
  2. Line a plate with paper towels.
  3. Place a large, heavy skillet over medium high heat. Add a tablespoon of vegetable oil and swirl it around the pan.
  4. Take about 1/4 cup of the fritter mixture, place it in the pan and press down to form a pancake, about 5″ in diameter. Fry until golden brown on one side, about 2 minutes, then flip and cook until the other side is golden brown.
  5. Remove to the paper towel-lined plate and add a few grains of flaky salt. Repeat for the remaining fritters, working in batches so as not to crowd the pan.
  6. Serve hot with the chimichurri sauce on the side.