Recipe by UmmBinat
"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.
Top Review by COOKGIRl
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 Recipe #464247, fresh steamed veggies (broccoli, yellow squash, carrots) and leftover cole slaw. Good meal! Thanks for posting! Reviewed for Veg Tag/August.
- 236.59 ml cooked rice, packed
- 1 onion, grated
- 1 large egg
- 29.58 ml 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!)
Directions See How It's Made
- 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!