Cheddar, Rice, and Ham Fritters (croquettes) with Chipotle Ranch

Yields about 30 Pieces

• 1 cup Water
• 1 cup Milk
• 1 cup White Rice (long grain)
• 1/4 lb. Sharp Cheddar Cheese (about 1/2 cups)
• 2 Tbsp Butter, room temp.
• 3 Green Onion, sliced thin
• 1/4 lb. Ham, diced
• 1 tsp. Salt
• 1 tsp. Pepper
• 2 Eggs, lightly beaten
• 1 1/2 cups Bread Crumbs
• 6 cups Vegetable Oil (to fry in)

1. Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan.
2. Stir in rice, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed, until liquid is absorbed and rice is tender, about 15 minutes.
3. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl.
4. Stir in cheese, ham, butter, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper until cheese is melted.
5. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well.
6. In a large bowl, stir together bread crumbs and remaining salt and pepper.  Working in small batches, drop rounded tablespoonfuls of rice mixture into bread crumbs, rolling to coat and knocking off excess, then transfer to a tray.
7. Heat 1 1/2 inches oil in a 4-quart heavy pot over moderately high heat until it registers 365°F on thermometer, then fry fritters in batches, stirring occasionally, until golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 365°F between batches.

Chipotle Ranch

• 1 cup Mayonnaise
• 1 cup Sour Cream
• 1 cup Buttermilk
• 2 cloves Garlic, minced
• 1 tsp. Garlic Powder
• 1 1/2 tsp. Onion Powder
• 1/4 cup Fresh Parsley, minced
• 1 1/2 tsp. Kosher Salt
• 2 tsp. Lime Juice (fresh)
• 2 Chipotles (in adobo)

1. In a food processor or blender, combine buttermilk, lime juice, garlic, and chipotles and process until smooth.  Transfer to a mixing bowl, being sure to scrape down the blender!
2. Add in remaining ingredients and whisk together well to combine.  Adjust seasoning if needed and refrigerate until ready to serve.