Don’t toss that old, cold rice!
Instead, turn it into tasty rice fritters good enough to serve as a starchy side dish or to pack as a yummy snack that can be eaten warm or even at room temperature.
I whipped these up –f rom start to finish – in 20 minutes. Then I packed up what I didn’t eat to take to my teen son who never lets a good munchie snack go to waste.
Here is all you will need to do.
In a bowl, mix together:
- 2 Cups of cold, or room temperature, left-over rice.
I always use Basmati but any white rice will do. Also, my rice was actually days old! - 2 Eggs
- 1 Medium sweet, white onion (Spanish or Vidalia), minced well.
I ground up mine in a simple, $12 mini electric chopper. I don’t even own a food processor!
Now, into the mix, add the following:
- 1/2 Tsp good salt (Kosher, Himalayan, Celtic or Sea Salt)
- Pepper to taste
- 1 Tbsp Corn Starch (Grain- and Gluten-Free folk, use Tapioca Starch)
- 2 Tbsp Flour (I used Quinoa Flour and Gluten-Free people will want to do this, but regular white works fine)
- 1/2 Cup Italian Bread Crumbs (Gluten-Free eaters, substitute Quinoa Flour).
- 1/2 – 3/4 Cup of Shredded Parmesan Cheese
- 10 – 12 Fresh Basil Leaves, finely chopped.
- 1 Large tooth of garlic, or 2 smaller teeth, minced well
Mix everything above very until all your ingredients are fully incorporated.
COOKING INSTRUCTIONS
In a large skillet or frying pan, heat 1 tbsp light olive oil with 1 tbsp butter until very hot.
- Using a medium-size serving spoon, scoop and shape rice balls to the size of a ping pong ball.
- Place the rice ball in the hot skillet, pressing down with a fork or spatula until they flatten out a bit.
- Cook until one side is golden brown and crispy, about 1 minute or a bit longer.
- Then turn and cook again until crispy, about 1 minute or a bit more.
TIPS: Feel free to add more Parmesan if you like. Switch up your spices or used a seasoned salt. You might want to try dill, then serve with a dipping roulade sauce. This recipe is open to versatility and creative experimentation!
