Creamy Roasted Turkey Rice Fritters

Makes approximately 20 fritters


1lb left over fully cooked turkey, broken into small pieces by hand

½ Cup left over turkey gravy

1 Tablespoon chopped sage

1 Tablespoon thinly sliced scallions

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 teaspoon finely ground black pepper

2 teaspoons kosher salt

1 teaspoon hot pepper sauce

2 Cups cooked Riceland brand Extra Long Grain rice (cooked until very soft)

1 Cup flour

4 eggs, beaten

1 cup Panko bread crumbs

1 Gallon Rice Bran Oil



Warm the turkey in a medium sauce pan along with the gravy and all of the spices. Once the mixture is warm add in the cooked rice along with the fresh herbs. Stir to combine all the ingredients and then mix aggressively until the rice and meat mixture forms a homogeneous mixture. Taste the mix and adjust the seasoning with additional salt, pepper, and hot pepper sauce if needed. The mixture should have the consistency of thick risotto.


Allow the mixture to cool to close to room temperature. Once cool scoop the mixture into 2oz balls, approximately the size of a ping pong ball, and roll them to form a tight ball. Place the balls on a sheet tray lined with parchment paper. Once all the balls have been formed transfer the pan to the fridge to cool for at least 3hrs.


Create a three stage breading with the flour, eggs, and bread crumbs. Carefully remove the balls from the tray and drop them a few at a time into the flour. Dust off excess flour from the surface to just form a light coating then transfer them to the eggs. Remove them from the eggs once they are fully coated and then roll them in the breadcrumbs, being careful to make sure that all of the ball is coated. Return them to the same sheet tray and refrigerate until ready to fry.


Heat the oil in a tabletop fryer to 350 degrees Fahrenheit. Fry the balls a few at a time until they are golden brown on the outside and warm inside, approximately 3-4 minutes per batch. Serve immediately alongside more gravy or leftover cranberry sauce.