Quick Rice Fritters
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Quick Rice Fritters
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These Rice Fritters made with leftover white rice are a comfort snack that gathers in less than 20 minutes with minimum prepping! If you are looking for an easy snack that uses your rice and veggies of the season, go ahead and try this easy recipe!
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Ingredients
- 1 cup rice boiled
- 2 tablespoon chickpea flour aka besan
- 1 teaspoon red chili powder
- 1 teaspoon lemon juice or amchur powder
- 3 tablespoon olive oil for pan frying
- ½ cup pumpkin can use any vegetable, grated
- 1 teaspoon fenugreek leaves Kasoori methi, dried
- 1 small green chili minced
- salt as per taste
- 1 tablespoon water as needed
Instructions
- Wash the pumpkin and grate it with the largest holes of the grater. This helps release moisture to the rice mixture.In a large bowl, mix all the ingredients well except oil and add water as needed. The rice mixture might be sticky and slightly watery. Don't worry. The texture is supposed to be watery and not very tight.
- Take a small portion of the rice mixture and place it on a hot iron taw or large pan and let it cook on medium-low heat for about 2-3 minutes. Flip it to cook from the other side. It will have a golden brown color when done.
- Pls, Note: In India, We don't use non-stick and prefer iron-heavy tawa(pan). Feel free to use a large skillet or pan. Similarly, make the rest of the fritters from the remaining batter and serve fresh.
- Serve the hot and tasty rice fritters with cilantro chutney.
Notes
- Mix dry ingredients first and don't add water first. let the pumpkin or any grated veggie you are using, leave water and use that to mix well and make rice batter.
- The rice batter or mixture shouldn't be very dry or tight.
- If the rice mixture sticks a lot, apply oil on your hands and then make the fritters.
- Make sure the iron tawa is hot and seasoned with a little oil or raw onion to begin with or else the rice batter would stick to it.
- Cover with a lid for efficient cooking from within.
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