Rice Fritters Easy And Delicious Recipes

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QUICK & TASTY RICE FRITTERS



Quick & Tasty Rice Fritters image

"This tastes similar to latkes but even easier to make as there is no peeling involved. Double as needed." This is a perfect way to use up left over rice. Modified from http://www.sarahmelamed.com.

Provided by UmmBinat

Categories     White Rice

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

1 cup cooked rice, packed
1 onion, grated
1 large egg
2 tablespoons tapioca starch (to be corn free, or you can use corn starch in the same quantity)
canola oil (for frying, to be soy free or you can use vegetable oil!)

Steps:

  • 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 too many holes in the fritter, add more cornstarch to the batter.
  • Drain fritters on paper towels to absorb excess oil.
  • Serve with salsa, tzatziki or anything else that has a zesty fresh flavor!
  • Enjoy!

RICE PATTIES - HOW TO MAKE RICE FRITTERS



Rice Patties - How to Make Rice Fritters image

Turn left over rice into a delicious side dish with this easy recipe for cheesy fried rice patties.

Provided by Carol

Categories     Side Dishes

Time 20m

Number Of Ingredients 9

2 cups cooked rice, any type
1 medium onion, finely chopped
1 egg
4 tablespoons cornstarch
2 teaspoons of fresh parsley, chopped
2 teaspoons of fresh oregano, chopped
2 teaspoons of fresh thyme, chopped
1 Teaspoon of kosher salt
4 tablespoons of vegetable oil, for frying

Steps:

  • Dice the onion finely and chop the fresh herbs.
  • Combine the left over rice, egg, fresh herbs, onion and cornstarch. Mix well.
  • Using a muffin scoop, scoop out the mixture and press first and then release on a cutting board to make patties. Flatten slightly with your fingers.
  • In a frying pan with curved side, heat oil for shallow frying.
  • When the oil is hot, add the patties, pressing down slightly to form a flat fritter. Don't crowd the pan.
  • Fry one side until golden brown for about 5 minutes and flip.
  • Drain fritters on paper towels to absorb excess oil.
  • Serve with salsa, guacamole, hummus or anything else that has a spicy fresh flavor.

Nutrition Facts : Calories 126 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 167 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHEDDAR RICE FRITTERS



Cheddar Rice Fritters image

Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar dipping sauce that cuts right through the richness, these irresistible nibbles will disappear almost before you finish frying. It might seem a little unusual to cook the rice in a combination of water and milk, but it imparts a luxurious creaminess that makes the fritters all the more addictive.

Categories     Cheese     Dairy     Egg     Rice     Fry     Cocktail Party     Easter     Vegetarian     Gourmet

Yield Makes 10 servings (about 34 fritters)

Number Of Ingredients 15

For fritters
1 cup water
1 cup whole milk
1 cup (7 ounces) long-grain white rice
1/4 lb coarsely grated sharp Cheddar (1 1/2 cups)
2 tablespoons unsalted butter, softened
3 scallions, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 1/2 cups fine dry plain bread crumbs
About 6 cups vegetable oil
Accompaniment: chile vinegar dipping sauce
Special Equipment
a deep-fat thermometer

Steps:

  • Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan. 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. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl and stir in cheese, butter, scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper until cheese is melted. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well. Stir together bread crumbs and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in another large bowl.
  • 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. 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 4 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.

RICE FRITTERS WITH SESAME CARAMEL



Rice Fritters With Sesame Caramel image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 18-20 fritters

Number Of Ingredients 17

1/3 cup sesame seeds
1 large orange
1/2 cup sugar
2 tablespoons unsalted butter
1/2 cup heavy cream
Pinch of salt
4 3/4 cups whole milk
Pinch of salt
1/2 to 1 teaspoon ground cinnamon
1 cup medium-grain white rice
1/2 cup sweetened condensed milk
1/4 cup sugar
2 teaspoons vanilla extract
11/4 cups all-purpose flour
1 teaspoon baking powder
1 large egg
Vegetable oil, for frying

Steps:

  • Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden. Transfer to a dish. Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside.
  • Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber. Whisk in the butter, cream and salt until dissolved. Add the orange peel and juice. Cook, whisking, until the sauce thickens, 5 to 10 minutes. Remove from the heat. Add the sesame seeds. (You can refrigerate the sauce, covered, up to 1 day; reheat before serving.)
  • Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat. Add the rice, reduce the heat to medium, and cook, stirring, until tender, 20 to 25 minutes. Add the condensed milk and 2 tablespoons sugar; cook, stirring, until thick, 5 to 10 more minutes. Stir in the vanilla and let cool completely.
  • Roll tablespoonfuls of the rice mixture into balls. Put on a parchment paper-lined baking sheet; cover and chill until ready to fry.
  • Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl. Whisk the egg and the remaining 3/4 cup milk in a liquid measuring cup; gradually whisk into the flour mixture until smooth.
  • Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Working in batches, dip the rice balls in the batter using a fork, then fry until golden, turning once, about 8 minutes per batch. (Return the oil to 350degrees F between batches.) Drain on paper towels. Drizzle with the caramel.

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