Quick Brown Rice Fritters Recipes
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!
BROWN RICE FRITTERS
Similar to the Italian rice balls called arancini (which are usually made with risotto), these rice fritters have a creamy center and a slightly crisp exterior.
Provided by Pinay0618
Categories Brown Rice
Time 38m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 422.4, Fat 27.1, SaturatedFat 9.7, Cholesterol 83, Sodium 468.1, Carbohydrate 35.5, Fiber 2.3, Sugar 0.1, Protein 9.3
QUICK POTATO FRITTERS RECIPE BY TASTY
Here's what you need: russet potato, garbanzo bean flour, rice flour, red chili powder, baking soda, water, salt, oil
Provided by Rani RK
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add garbanzo bean flour, rice flour, baking soda, chili powder, salt to a mixing bowl.
- Add required water to make mixture into a thick batter.
- Slice the potato into 5-cm (2 inch) thick slices.
- Blanch the slices for 5 minutes in boiling water. Then, drain and set aside
- Now, dip the potato slices in the batter, coating each slice well.
- Deep fry in sizzling hot oil, until the color of the fritter changes to golden brown and the fritters are slightly crisp
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 10 grams, Sugar 5 grams
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
PRAWN AND RICE FRITTERS
Here's another recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series. I esp like multi-purpose recipes & this 1 got my attention for its versatility ... perfect for a brunch item, luncheon entree & starter course when served warm w/my Recipe #204658 ... or at rm temp on a finger-food appy nite! Time does not include time to cook & cool the rice & prawns. *Enjoy*
Provided by twissis
Categories Lunch/Snacks
Time 25m
Yield 16 Fritters (2 per serving), 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice & prawns per notes on ingredient list & set aside.
- Sift flour into med bowl, add rice & toss to mix slightly. Add egg, milk, shallots + prawns & stir to combine.
- Heat oil in a lrg frying pan, drop by heaped tablespoons into oil & use a use a soup spoon (or an equivalent) dipped in the oil to flatten the fritters.
- Cook on both sides till golden brown & drain on absorbent paper. Repeat till all fritters are cooked & add more oil as necessary during cooking.
Nutrition Facts : Calories 258.8, Fat 9.3, SaturatedFat 1.9, Cholesterol 99, Sodium 494.5, Carbohydrate 30.3, Fiber 0.8, Sugar 0.1, Protein 12.3
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