CHEESY RICE FRITTERS RECIPE
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
CORN FRITTERS
My kids use to make this at school, we have it as an alternative to potatoes, or a light weekend lunch.
Provided by Evie3234
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain corn and discard liquid.
- Put eggs, salt and pepper in a bowl and beat.
- Add flour and baking powder, whisk until smooth.
- Add corn and cheese.
- Stir.
- Put butter and oil in frypan, Heat until bubbly over medium heat.
- Drop corn mixture in spoonful lots into frypan.
- When golden turn and cook other side.
- Drain on absorbent paper and serve.
Nutrition Facts : Calories 287.1, Fat 17.5, SaturatedFat 6.5, Cholesterol 113.8, Sodium 457.1, Carbohydrate 26.4, Fiber 1.9, Sugar 2, Protein 8.5
RICE FRITTERS - EASY AND DELICIOUS
These Rice Fritters tastes similar to potato pancakes, but they are even easier to make since there are no potatoes to peel. This is a perfect way to use up stale rice. Double the recipe as needed. Serve with salsa, guacamole, hummus or anything else that has a spicy fresh flavor. Original recipe found here:...
Provided by Sheila M
Categories Other Appetizers
Number Of Ingredients 7
Steps:
- 1. Combine all the ingredients except for oil and mix well.
- 2. In a pan, heat oil for shallow frying.
- 3. When the oil is hot, add a tablespoon of batter, pressing down slightly to form a flat fritter.
- 4. Fry one side until golden and flip. If there are many holes in the fritter, add more cornstarch to the batter. Drain fritters on paper towels to absorb excess oil.
- 5. Serve with salsa, guacamole, hummus or anything else that has a spicy fresh flavor.
- 6. Have fun with it. I'm already thinking of different ways to mix it up, additional ingredients to add to it. A lot of different possibilities. salad shrimp, pork, chicken, bell peppers, cheese...
BROWN RICE AND CORN CAKES
A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner.
Provided by Krysie
Categories Appetizers and Snacks
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine corn, rice, milk, eggs, and chives in a large bowl.
- Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
- Stir flour mixture into corn mixture until well combined.
- Heat olive oil on a griddle or a large skillet over medium heat.
- Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 53.4 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 620 mg, Sugar 5.6 g
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!
CORN AND WILD RICE FRITTERS
From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. makes 8 large or 24 small
Provided by dicentra
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except oil and salsa. Add oil to heavy skillet to a depth of ¼ inch.
- Heat over medium until oil is hot.
- Drop small amounts (2 tablespoons or up to 1/3 cup) of batter into the oil, cooking a few fritters at a time.
- Cook each batch until brown and cooked through. Drain on paper towels and serve with salsa.
Nutrition Facts : Calories 281.4, Fat 4.7, SaturatedFat 2, Cholesterol 61.4, Sodium 206.9, Carbohydrate 51.5, Fiber 3.6, Sugar 2.9, Protein 10.7
ZUCCHINI, WILD RICE, AND HAZELNUT FRITTERS
Serve these savory little fritters as an elegant appetizer for autumn gatherings, or on their own as a light meal. Garnish fritters with creme fraiche or sour cream and tarragon or mint leaves.
Provided by Elise Ballard
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring water and wild rice to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 30 minutes. Drain excess liquid. Cool rice to room temperature.
- Toss zucchini with 1 teaspoon salt in a sieve; drain until liquid has been released, about 10 minutes. Squeeze out excess liquid and transfer zucchini to a bowl. Mix wild rice, bread crumbs, onion, and hazelnuts into zucchini.
- Whisk eggs, milk, and baking soda together in a separate bowl until blended. Mix egg mixture into zucchini mixture until batter is wet but not runny.
- Heat olive oil in a skillet over medium heat. Scoop batter, about 2 tablespoons per fritter, into hot oil. Flatten fritter with spatula and cook until golden brown, 3 to 4 minutes per side. Transfer fritters to a paper towel-lined plate to drain; season with salt and pepper.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.2 g, Cholesterol 47.3 mg, Fat 7.1 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 534.2 mg, Sugar 2.7 g
CORN FRITTERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.
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