Best Brown Rice Fritters Recipes

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

Ingredients

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!

BROWN RICE FRITTERS

Brown Rice Fritters image

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

Ingredients

2 cups cooked short-grain brown rice
1/2 cup grated parmigiano-reggiano cheese
1/2 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 beaten egg
1/2 cup flour
1/4 cup olive oil
3 tablespoons butter, plus more for garnish
finely chopped flat leaf parsley

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

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

Ingredients

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