Quick Tasty Rice Fritters Recipes

CHEESY RICE FRITTERS RECIPE

Steps:

• Combine the cooked rice and egg in a large saucepan or a bowl.
• Add the grated cheese.
• Stir well. Now add the plain flour and baking powder. Season the rice with a little pinch of pepper and salt.
• Stir the rice again and pour in the melted butter.
• Stir well. Add the chopped shallot and some extra pepper or salt to taste if necessary.
• Combine the ingredients well. Add extra flour if the rice batter is too runny and wet. Pour a little olive oil in a large non-stick pan and place it over medium heat. Add the rice batter in badges. I used a serving ring but you can also add dollops of the rice and flatten them a little.
• Fry the fritters until golden and crips and then flip them over. Cook them golden on this side as well. Once done, transfer the finished fritters onto some kitchen paper to drain and fry another badge of them.
• Once that is done, place the rice fritters on a large serving plate and sprinkle with extra salt. Serve the fritters warm.

FILLED RICE FRITTERS

Steps:

• Heat broth and rice to boiling 3-quart saucepan; reduce heat. Cover and simmer about 20 minutes or until liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet; cool.
• Mix rice, eggs, Parmesan cheese and butter. Shape into 1 1/2-inch balls. Press 1 cube mozzarella cheese, 1 cube prosciutto and 1 cube mushroom in center of each ball; reshape to cover cubes completely. Roll balls in bread crumbs to coat.
• Heat oil (2 inches) in deep fryer or Dutch oven to 375°. Fry 5 or 6 fritters at a time about 2 minutes or until deep golden brown; drain on paper towels.

REALLY SIMPLE RICE

Steps:

• Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.

QUICK & TASTY RICE FRITTERS

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!

CHEESY RICE BALL FRITTERS

Steps:

• Preheat a deep-fryer to 375 degrees F.
• Saute the shallot and garlic with the butter in a saute pan over medium heat. Add the ham, cook until lightly crisp and then stir in the rice.
• Mix the ham mixture, cream cheese, Parmesan, mozzarella, and parsley together in a large mixing bowl. Season with salt and pepper, to taste. Roll the mixture into 2-inch balls and put on a baking sheet.
• Add the flour, beaten eggs, and panko to separate pie plates. Season the panko with salt and pepper. Roll the balls through the flour, then the egg and then the panko. Gently add the fritters to the deep-fryer and fry until golden and crisp, 3 to 4 minutes. Transfer the fritters to a serving platter and serve.

CHEDDAR RICE FRITTERS

Steps:

• Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan. Stir in rice, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl and stir in cheese, butter, scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper until cheese is melted. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well. Stir together bread crumbs and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in another large bowl.
• Working in small batches, drop rounded tablespoonfuls of rice mixture into bread crumbs, rolling to coat and knocking off excess, then transfer to a tray. Heat 1 1/2 inches oil in a 4-quart heavy pot over moderately high heat until it registers 365°F on thermometer, then fry fritters in 4 batches, stirring occasionally, until golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 365°F between batches.

QUICK POTATO FRITTERS RECIPE BY TASTY

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!