Brown Rice Fritters Recipes

Steps:

• Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
• Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
• Remove to a plate and set aside.
• Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
• Ad mushrooms and garlic and cook and stir for 2 more minutes.
• Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
• Add green onions, peas and sesame oil.
• Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
• Serve at once with extra soy sauce if desired.

Steps:

• Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2" round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.
• Put flour on a plate; dredge cakes in flour. Heat oil and 3 tablespoons of the butter in a 10" skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.
• Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.

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!

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.

Steps:

• Combine rice, eggs, vanilla, nutmeg and mix well.
• Sift dry ingredients together and stir into rice mixture.
• Drop by spoonfuls into hot deep fat (360) and fry until brown.
• or do as I did and pan fry in a little oil.
• Drain on absorbent paper, sprinkle with powdered sugar or cinnamon sugar mix and serve hot.

Steps:

• The day before you want to make your Calas, combine the water and sugar in a small bowl. Add the yeast and let stand until foamy, about 10 minutes. Add the rice and stir well. Cover with plastic wrap and leave at room temperature overnight. This step will really give your Calas a distinctive flavor; think sourdough.
• The next day, stir the rice mixture and kind of mash the rice against the side of the bowl with a wooden spoon. Don't go too crazy though, I like to have a bit of that rice texture in the finished product.
• Add the remaining ingredients to the rice mixture, mix well with a wooden spoon. The mixture should be a fairly loose batter, a little thicker than pancake batter. Cover and let rise in a warm place for 1 hour. This step will make your Calas as light as air when fried! (Here is where I digress from the original recipe: be aware that if you let it rise the whole time it will soak up a lot more oil into the air pockets that will form. I let it rise for 15 minutes and they turn out perfectly and much less fatty)
• Heat 3 inches of peanut oil in a large saucepan to 365 degrees. Drop spoonfuls of the Calas batter into the hot oil. Fry until golden brown, turning once. Serve with lots and lots of powdered sugar, like Beignets, or drizzle with Cane Syrup. Recipe makes about 6 good sized Calas.