Rice Fritters-Quick, Easy and Delicious

by Sarah on June 28, 2010

rice fritters

When my grandfather was growing up in the 1920’s, he ate meat and potatoes 365 days a year. He never tired of it. When I was growing up, my parents added variety but rice was the backdrop of all our childhood meals.

As Bubba can testify, there is no reason to get bored eating the same thing everyday, with a little imagination there are countless ways of enjoying it.

Quick and Easy Rice Fritters using Leftover Rice

This tastes similar to potato pancakes (latkes) but even easier to make as there is no peeling involved. This is a perfect way to use up stale rice. Double the recipe as needed.

1 cup cooked rice, packed

1 onion, grated

1 egg

2 tablespoons cornstarch

Vegetable oil for frying

Combine all the ingredients except for oil and mix well. In a pan, heat oil for shallow frying. When the oil is hot, add a tablespoon of batter, pressing down slightly to form a flat fritter. Fry one side until golden and flip. If there are many holes in the fritter, add more cornstarch to the batter. Drain fritters on paper towels to absorb excess oil.

Serve with salsa, guacamole, tzatziki and anything else that has a zesty fresh flavor.

How do you use up leftover food? Please share!

rice fritters

White and wild rice fritters, served with spiced lentils

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