Quick Tasty Rice Fritters Recipes

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CHEESY RICE FRITTERS RECIPE



Cheesy Rice Fritters Recipe image

Rice Fritters Recipe: a great recipe to turn leftover cooked rice into veggie appetizers or even lunch! They remind me of my childhood.

Provided by June d'Arville

Categories     Lunch     Snack     Starter

Time 1h

Number Of Ingredients 10

1 ⅓ lb cooked rice ((600 g))
3,5 oz cheese ((100 g), grated)
1 oz unsalted butter ((28 g), melted)
1 shallot (chopped)
2 tbsp plain flour
½ tsp baking powder
olive oil
1 small egg
pepper
salt

Steps:

  • Combine the cooked rice and egg in a large saucepan or a bowl.
  • Add the grated cheese.
  • Stir well. Now add the plain flour and baking powder. Season the rice with a little pinch of pepper and salt.
  • Stir the rice again and pour in the melted butter.
  • Stir well. Add the chopped shallot and some extra pepper or salt to taste if necessary.
  • Combine the ingredients well. Add extra flour if the rice batter is too runny and wet. Pour a little olive oil in a large non-stick pan and place it over medium heat. Add the rice batter in badges. I used a serving ring but you can also add dollops of the rice and flatten them a little.
  • Fry the fritters until golden and crips and then flip them over. Cook them golden on this side as well. Once done, transfer the finished fritters onto some kitchen paper to drain and fry another badge of them.
  • Once that is done, place the rice fritters on a large serving plate and sprinkle with extra salt. Serve the fritters warm.

Nutrition Facts : Calories 206 kcal, ServingSize 1 serving

QUICK POTATO FRITTERS RECIPE BY TASTY



Quick Potato Fritters Recipe by Tasty image

Here's what you need: russet potato, garbanzo bean flour, rice flour, red chili powder, baking soda, water, salt, oil

Provided by Rani RK

Yield 4 servings

Number Of Ingredients 8

1 russet potato, medium sized
1 cup garbanzo bean flour
¼ cup rice flour
½ teaspoon red chili powder
½ teaspoon baking soda
water, as needed
salt, to taste
oil, for deep frying

Steps:

  • Add garbanzo bean flour, rice flour, baking soda, chili powder, salt to a mixing bowl.
  • Add required water to make mixture into a thick batter.
  • Slice the potato into 5-cm (2 inch) thick slices.
  • Blanch the slices for 5 minutes in boiling water. Then, drain and set aside
  • Now, dip the potato slices in the batter, coating each slice well.
  • Deep fry in sizzling hot oil, until the color of the fritter changes to golden brown and the fritters are slightly crisp
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 10 grams, Sugar 5 grams

CRISPY RICE CORN FRITTERS



Crispy Rice Corn Fritters image

For Trisha Yearwood, food and family have always gone hand in hand. The country music star's cookbooks and show, Trisha's Southern Kitchen, are filled with heirloom recipes - and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha's Kitchen includes plenty of prized family recipes, like her grandma Lizzie's sky-high biscuits and her dad's fried pies, but also some new ones, like these rice-and-corn fritters. Trisha's husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers. "They make the perfect snack or side," she says.

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 12 corn fritters, plus 4 to 6 servings of Green Goddess dip

Number Of Ingredients 22

2 cups cooked white rice, cooled or cold
4 green onions, sliced into 1/4-inch rounds
1 cup fresh or frozen sweet corn kernels, thawed if frozen
4 ounces cheddar cheese, grated (1 cup)
3 tablespoons diced pimentos, drained
12 large basil leaves, sliced into thin ribbons
4 large eggs
1 teaspoon sweet paprika
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
Vegetable oil, for frying
Sour cream or Green Goddess Dip (recipe follows), for serving
1 1/2 cups fresh parsley leaves
1 cup fresh mint leaves
1/2 cup fresh basil leaves
1 bunch chives, chopped (about 1/4 cup)
1/2 cup sour cream
1/4 cup mayonnaise
Zest and juice of 1 lemon (about 2 tablespoons juice)
1 8-ounce package cream cheese, at room temperature
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed

Steps:

  • In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
  • Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
  • Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
  • In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.

QUICK BROWN RICE FRITTERS



Quick Brown Rice Fritters image

From www.lundberg.com/recipes. A delicious healthy breakfast / snack option. My kids love these. I also pan fry them lightly.

Provided by Wendys Kitchen

Categories     Breakfast

Time 20m

Yield 18 fritters

Number Of Ingredients 8

2 cups cooked brown rice
1/2 cup sugar
3 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon vanilla
6 tablespoons flour
1/2 teaspoon nutmeg
3 teaspoons baking powder

Steps:

  • Combine rice, eggs, vanilla, nutmeg and mix well.
  • Sift dry ingredients together and stir into rice mixture.
  • Drop by spoonfuls into hot deep fat (360) and fry until brown.
  • or do as I did and pan fry in a little oil.
  • Drain on absorbent paper, sprinkle with powdered sugar or cinnamon sugar mix and serve hot.

Nutrition Facts : Calories 68.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 137.1, Carbohydrate 12.9, Fiber 0.5, Sugar 5.7, Protein 1.8

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