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Quick, tasty and economical! To make I used leftover long grain brown rice. I only added half the amount of onion because my main dish had onion (forgot!). Subbed arrowroot in the batter. Melted a little bit of butter with the oil and fried each side about 5 minutes then transferred the fritters to a paper towel-lined platter to soak up the oil. Tip: I lightly sprinkled flour in the pan using a fine mesh strainer before adding the batter and that worked out for the fritters to not fall apart as easily. Once they were flipped over I sprinkled more flour just before adding the spoonful of batter equivalent to 1 heaping tablespoon. Served with Lamb and Mint Patties / Burgers, fresh steamed veggies (broccoli, yellow squash, carrots) and leftover cole slaw. Good meal! Thanks for posting! Reviewed for Veg Tag/August.

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COOKGIRl August 23, 2012

Delicious! I lused the corn starch option. We ate them with left over Tzatziki sauce for a nice vegetarian lunch. Yummy! Made for Veg 'n Swap tag.

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AcadiaTwo August 15, 2012

Easy to prepare and delicious. They were very reminiscent of potato pancakes. I used corn starch option. We tried it out with a couple different sauces and enjoyed them all, including a basic ketchup up to a smokey remoulade. Thanks for sharing! Veggie Swap 44

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Starrynews March 16, 2012

*Reviewed for Aus_NZ Forum Recipe Swap Jan 2011* Very easy and tasty. I made using the corn starch option and served with a tangy tomato chutney. A great way to use up left over rice and very budget friendly. Photo also to be posted

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**Jubes** January 03, 2011
Quick & Tasty Rice Fritters