Gluten Free Rice Fritters

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This recipe was inspired by Sunday At the Giacometti's

Yield: 12

2 cups cooked long grain white rice

2 large eggs

1 cup Italian blend cheese

2/3 cup gluten-free all purpose baking mix

1/2 red pepper, chopped finely

1/2 small red onion, chopped finely

Handful fresh parsley, chopped finely

2 tablespoons extra virgin olive oil

Sea salt and black pepper

2 cups salted pretzel crumbs

Preheat oven 400 F

Combine rice, eggs, cheese, flour, and veggies. Season to taste with sea salt and black pepper. Drop a medium scoop of the mixture to the palm of your wet hands. Form into a ball and roll in pretzel crumbs. Continue until all the ingredients is used up. Arrange in a single layer on a lined baking sheet. Drizzle oil over the top and bake for 20 to 30 minutes or until crispy and brown.

Serve immediately.

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