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!
CHEESY RICE BALL FRITTERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat a deep-fryer to 375 degrees F.
- Saute the shallot and garlic with the butter in a saute pan over medium heat. Add the ham, cook until lightly crisp and then stir in the rice.
- Mix the ham mixture, cream cheese, Parmesan, mozzarella, and parsley together in a large mixing bowl. Season with salt and pepper, to taste. Roll the mixture into 2-inch balls and put on a baking sheet.
- Add the flour, beaten eggs, and panko to separate pie plates. Season the panko with salt and pepper. Roll the balls through the flour, then the egg and then the panko. Gently add the fritters to the deep-fryer and fry until golden and crisp, 3 to 4 minutes. Transfer the fritters to a serving platter and serve.
CRISPY RICE CORN FRITTERS
For Trisha Yearwood, food and family have always gone hand in hand. The country music star's cookbooks and show, Trisha's Southern Kitchen, are filled with heirloom recipes - and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha's Kitchen includes plenty of prized family recipes, like her grandma Lizzie's sky-high biscuits and her dad's fried pies, but also some new ones, like these rice-and-corn fritters. Trisha's husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers. "They make the perfect snack or side," she says.
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 12 corn fritters, plus 4 to 6 servings of Green Goddess dip
Number Of Ingredients 22
Steps:
- In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
- Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
- Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
- In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.
SEMI-INDULGENT EASY BROWN RICE
This is a mild-tasting, fast rice recipe suitable as a side dish to chicken or fish. You can switch the butter out for oil or omit it entirely, but the dish isn't as tasty without it!
Provided by JARRIE
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
- Place butter and lemon juice in a measuring cup.
- Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
- Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
- Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
- Remove and let stand for 5 minutes. Fluff with fork before serving.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 16.8 g, Cholesterol 8.3 mg, Fat 3.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 23.7 mg, Sugar 0.4 g
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
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