Hoppin’ John Fritters

I developed this recipe alongside the Spicy Collards earlier in the book for Charleston Magazine. Wanting to update the traditional recipe, I thought frying would be an interesting way to eat Hoppin’ John. I used arborio rice, as one would for arancini, due to its high starch content, which helps it hold its shape when formed into a ball. You can also use Carolina Gold rice but it must be cooked slightly longer to develop enough starch. You can make these fritters as big or as small