Best Crispy Rice Corn Fritters Recipes

EXTRA CRISPY CORN FRITTERS

Extra Crispy Corn Fritters image

Recipe video above. Sweet pops of fresh corn on the inside, very crispy on the outside. These heavenly fritters are light on batter, heavy on the corn - just the way they should be! Makes a lovely meal for 2 with a leafy green salad on the side, or a starter for 4.

Provided by Nagi

Number Of Ingredients 13

Ingredients

1/4 cup flour (, plain / all purpose)
1/4 cup cornflour / cornstarch
1/4 tsp baking soda ((or 3/4 tsp baking powder))
1 egg
2 tbsp milk ((any type))
2 cups fresh corn kernels (, raw (2 cobs) (canned or frozen also fine - Note 1))
1/2 cup parmesan (, finely grated)
3/4 cup green onions (, sliced)
1/2 cup coriander/cilantro (, roughly chopped (sub more green onion))
1/2 cup vegetable oil
Oil spray
Avocado sauce
Sour cream, ketchup ((don't judge until you've tried it!))

Steps:

Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
Place flour, cornflour and baking soda in a bowl, mix to combine.
Add egg and milk, mix until incorporated (batter will be lumpy and thick).
Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
Spray the underside of a spatula with oil (so batter won't stick when you flatten).
Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don't crowd the skillet.
Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 - 3 minutes.
Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
Serve with sauce of choice for dunking!

Nutrition Facts : Calories 141 kcal, Carbohydrate 13 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 135 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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!