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
KLATKAGE -- FINNISH RICE FRITTERS
This recipe was in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include the time needed to cook & chill the rice.
Provided by Sydney Mike
Categories Rice
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine rice, eggs, raisins, zest, almonds & flour, then form mixture into 8 small cakes.
- In a skillet over medium-low heat, melt butter & fry cakes on both sides, about 2-3 minutes on each side.
- Remove to a serving plate & sprinkle with powdered sugar before eating, perhaps with a dab of jam or jelly!
Nutrition Facts : Calories 381.9, Fat 16.6, SaturatedFat 8.3, Cholesterol 136.3, Sodium 51.8, Carbohydrate 49.9, Fiber 1.5, Sugar 5.3, Protein 8.1
CALAS FRIED RICE FRITTERS
Provided by David Guas
Categories Egg Dessert Kid-Friendly Mardi Gras Vanilla Deep-Fry Party Kidney Friendly Vegetarian Pescatarian Dairy Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 to 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Bring 1 cup of water and a pinch of salt to a boil in a small saucepan. Add the rice, stir once, reduce the heat to low, and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper--lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
- Pour enough peanut oil into a large pot to fill it to a 2 1/2- to 3-inch depth and bring to a temperature between 350°F and 360°F over medium heat. Line a plate with paper towels and set aside.
- While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes. Sift in half of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in the remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
- Once your oil is hot, dip a teaspoon in the hot oil, then into the batter and scoop out a heaping teaspoonful. Hold the spoon close to the oil and let the batter roll off and into the oil. Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350°F, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the prepared plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.
CORN FRITTERS
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
Provided by Joan Zaffary
Categories Appetizers and Snacks
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
- In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
- Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g
DANISH FRITTERS
These tasty little morsels are similar to a pikelet or flapjack and a fantastic use for leftover rice. My 19 month old daughter likes these with cream cheese but they are also good with jam or honey. Would make a great healthy lunchbox treat too!
Provided by Mandy
Categories Lunch/Snacks
Time 22m
Yield 12 fritters
Number Of Ingredients 8
Steps:
- Mix together all ingredients except icing sugar & jam.
- Fry tablespoons of the mixture in butter until lightly browned on one side then flip and cook other side.
- Drain on absorbent paper.
- Sprinkle with icing sugar & serve with jam.
Nutrition Facts : Calories 79.3, Fat 1.7, SaturatedFat 0.3, Cholesterol 35.2, Sodium 16.9, Carbohydrate 13.8, Fiber 0.5, Sugar 2.9, Protein 2.4
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