Leftover Rice Fritters / Pakoras are crispy and crunchy, irresistibly delicious snack prepared in less than 30 minutes. This is one of the best way to use any left over cooked rice. The recipe is customizable, vegan and gluten free.
Are you worried about what to do with left over rice? Here is a quick and simple solution that I follow in my kitchen. If it is a weekday and I have left overs, I generally love to prepare a quick lemon pepper rice and pack it for lunch box. But if it is weekends, then I reserve the rice to prepare a side for lunch or as a snack for tea. You can have these fritters anytime of the day. I sometimes refer to this dish as rice pakoras (pakodas) or croquettes. Give it the name you like 🙂 These are so tasty that you will not even wait for any left over rice. Simply cook the rice and prepare the recipe 🙂 This can also be a great finger food for upcoming tailgating events or game nights or potluck or Easter, Thanksgiving, and Christmas holiday parties!
I have kept my recipe very simple. You can add any spices of your choice if desired. For more chatpata Indian flavor you can add chat masala, garam masala, black salt and/or any other spices. For western flavors, add garlic powder, basil leaves, parsley, bread crumbs etc. I prepare this frequently, so I have shared some more tips at the end that might be useful to you.
Hope you guys try this out. Do let me know how it turned out and your variations if any.
Preparation time : 30 minutes
Serves : 15 fritters
Ingredients for Leftover Rice Fritters
Leftover Rice – 1 1/2 cup
Medium Onion finely chopped – 1/2
Ginger grated – 1/2 inch
Garlic cloves finely chopped – 2
Green chilies / Serrano pepper finely chopped – 1
Coriander leaves / Cilantro chopped – 6 strands
Red chile powder / Cayenne powder – 1/2 tsp
Corn starch – 2 tbsp
Chopped nuts – 1 tbsp (almonds, peanuts or any nuts of your choice)
Salt – to taste
Vegetable Oil – for frying
Steps to prepare Leftover Rice Fritters
- Heat oil in heavy bottomed pan on medium flame for frying. See that atleast 40 – 50 percent of pan is filled with oil.
- In a large bowl combine all the ingredients except vegetable oil, mash and mix well.
- You can now make fritters of desired shape and keep it aside.
- Once the oil is hot, drop the fritters in oil about 7 to 8 depending on the size of your pan. Leave this undisturbed for about 2 – 3 minutes.
- Then using a slotted spoon separate any fritters that may be sticking to each other, and then flip them in oil occasionally to fry them till they are crispy and golden brown on all the sides.
- Transfer them to paper towel to absorb any excess oil. Repeat the process for remaining mixture / fritters.
- Leftover Rice Fritters are now ready. Serve hot and enjoy.
- The juices released from onion was sufficient to form a nice mixture.
- If your mixture is too dry, then add water little by little to form a stiff mashed mix.
- If your mixture is too thin, then add additional corn starch (or rice flour or all purpose flour) of desired.
- Vary the amount of red chilli powder as per your taste.
- You can also substitute corn starch with all purpose flour / maida.
- To check if the oil is hot, add small piece of mixture. Check if it sizzles and comes up immediately.
- If the oil is too hot, your fritters will brown faster on the outside and will remain uncooked inside. If it is cold, then it will absorb excess oil. The best practice is to fry them between medium and medium high flame.
- Do not overcrowd the pan. This may make your fritters break and absorb oil.
- Total frying time may be about 8 – 10 minutes, however this may depend on size of your pan, number of fritters, flame, amount of oil and so on.
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