By UmmBinat on November 15, 2010
Photo by Cookgirl
Photo by Cookgirl
""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."
Serving Size: 1 (86 g)
Servings Per Recipe: 4
"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."
"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."
"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"
"*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"