Rice Fritters Sour Cream Escarole and Upside Down Cake

Green.Valley.Organics's picture

Jun. 09, 2011

NYC Chef Billy Brigtsen shows Allergic Girl Sloane Miller how to make Apricot and Habanero Rice Fritters with Sour Cream Escarole and a Caramel Sour Cream Upside Down Cake using new Green Valley Organics Lactose Free Sour Cream.


Raw brown rice 1/2 Cup (8 tbs)
Dried apricots 8 , thinly sliced
Diced sweet potato 1 Cup (16 tbs)
Habanero pepper 1/4 Teaspoon , minced
Egg 1 , beaten together with egg white
Egg white 1 , beaten together with egg
Water 1/2 Cup (8 tbs)
Garlic 1 Clove (5 gm) , crushed
Salt 1/4 Teaspoon
Red chili flakes 1/2 Teaspoon
Escarole head 1 , washed and torn into bite sized pieces enough for 0.5 cup of cooked
Canola oil 1 Tablespoon
Light brown sugar 1/2 Cup (8 tbs)
Olive oil 2 Tablespoon
Vanilla extract 1/4 Teaspoon
Zest of orange 1/2 Teaspoon
Egg 1
Sour cream 2 Tablespoon (Green Valley Organics Lactose Free Sour)
Salt 1/8 Teaspoon
Ground cinnamon 1/2 Teaspoon
Gluten free all purpose flour 1/2 Cup (8 tbs)
Baking powder 1/2 Teaspoon


For Apricot and Habanero Rice Fritters

To make the fritter batter, put into a medium sized pot: the rice, water, salt, apricots, and sweet potatoes. Bring to a boil and then turn down to a simmer and cover to let cook until the rice is soft, about 20 minutes. Pour the rice into a large bowl and add the sour cream, beaten egg, and Habanero. Sift in the flour and baking powder. Let the batter rest for 5 minutes.

To make the sour cream escarole, place the water, garlic, chili, salt, and escarole into a small pot and cover. Steam the escarole until it is soft and bright green. This will give you about ½ cup of cooked escarole. Drain off water from pot, place the greens into a bowl and blend in the sour cream and olive oil. Form the fritter batter into small ovals, using two spoons, and fry them in a heavy pan with canola oil until crispy brown all around. Drain on paper towels and place on plate with a dollop of the escarole on top.

For Caramel Sour Cream Upside Down Cake

1. Preheat oven to 375 degrees F.

2. Place first two ingredients in a small pot or pan over low heat and slowly melt the sugar. Pour into four 6-oz. ramekin dishes.

3. Blend together remaining ingredients in order listed and spoon into ramekin dishes. Bake for approximately 30 minutes. Cool cake in dish for a few minutes.

4. Top with a dollop of Green Valley Organics Sour Cream.

To learn more about Green Valley Organics visit their website:

Recipe Summary

Servings: 4