Brown Rice Fritters Recipes
QUICK & TASTY RICE FRITTERS
"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
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!
QUICK BROWN RICE FRITTERS
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
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
BROWN RICE FRITTERS
Similar to the Italian rice balls called arancini (which are usually made with risotto), these rice fritters have a creamy center and a slightly crisp exterior.
Provided by Pinay0618
Categories Brown Rice
Time 38m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2" round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.
- Put flour on a plate; dredge cakes in flour. Heat oil and 3 tablespoons of the butter in a 10" skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.
- Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.
Nutrition Facts : Calories 422.4, Fat 27.1, SaturatedFat 9.7, Cholesterol 83, Sodium 468.1, Carbohydrate 35.5, Fiber 2.3, Sugar 0.1, Protein 9.3
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