Leftover Rice Fritters | Easy Leftover Rice Recipe

leftover rice fritters, simple easy recipe with leftover rice, croquettes, patties, cakes, pakora

5 from 8 votes

Leftover Rice Fritters | Easy Leftover Rice Recipe

Leftover Rice Fritters or Indian Pakoras are crispy and crunchy, irresistibly delicious, easy-to-make snack recipes prepared in less than 30 minutes. These rice patties are one of the best ways to use any leftover cooked rice. The recipe is customizable, vegan, and gluten-free.

Prep Time10

Cook Time16

Total Time26

Course: Breakfast, Dinner, Lunch, snacks

Cuisine: Asian, Indian, Italian, Japanese, korean

Servings:

Calories: 32kcal

Author: Kushi

Equipment

1 Heavy bottomed pan

Ingredients

1 ½ cups Leftover rice
½ Onion, finely chopped
½ inch Ginger, grated
2 Garlic cloves, minced or finely chopped
1 Green chile or Jalapeno, finely chopped
1 to 2 tablespoon Coriander leaves or Cilantro finely chopped
½ teaspoon Red chile powder or Cayenne powder
2 tablespoon Corn starch (check tips for substitute)
1 to 2 tablespoon Chopped nuts (cashews or peanuts)
Salt, to taste
Vegetable oil for frying

Instructions

Heat oil in a heavy-bottomed pan on a medium flame for frying. See that atleast 40 - 50 percent of the pan is filled with oil.
Vegetable oil for frying
In a large bowl, combine all the ingredients (rice, onion, ginger, garlic, green chilies, coriander leaves, red chile powder, cornstarch, cashew nuts, and salt), mash, and mix well. Sprinkle some water if needed so that it is able to hold its shape. Read the tips below. (Taste and adjust salt and spiciness accordingly)
1 ½ cups Leftover rice, ½ Onion, finely chopped, ½ inch Ginger, grated, 2 Garlic cloves, minced or finely chopped, 1 Green chile or Jalapeno, finely chopped, 1 to 2 tablespoon Coriander leaves or Cilantro finely chopped, ½ teaspoon Red chile powder or Cayenne powder, 2 tablespoon Corn starch, 1 to 2 tablespoon Chopped nuts, Salt, to taste
Now make fritters of the desired shape and keep them aside.
Once the oil is hot, drop patties or fritters in oil about 7 to 8, depending on the size of your pan. Leave this undisturbed for about 2 - 3 minutes on medium flame.
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 sides.
Transfer them to a paper towel to absorb any excess oil. Repeat the process for the remaining mixture.
Serve hot, and enjoy.

Notes

The juices released from the onion were sufficient to form a nice mixture.

If your mixture is too dry, add water little by little to form a stiff mashed mix.

If your mixture is too thin, then add additional cornstarch (or rice flour or all-purpose flour) if desired.

Vary the amount of red chili powder as per your taste.

You can also substitute corn starch with all-purpose flour/maida.

To check if the oil is hot, add a small piece of the 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 the size of your pan, number of fritters, flame, amount of oil, and so on.

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