The Savory Rice Fritters are a tasty appetizer, also great for using leftovers. You know when you have leftover risotto or simply boiled rice? You can make these delicious savory fritters with just a few additional ingredients—they are very easy and quick to prepare and are fried!!
They are not greasy at all because they don’t absorb oil, making them irresistible and perfect for all ages.
Below are some other tasty appetizer ideas, and right after the photo, we’ll discover how to prepare these Savory Rice Fritters!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
What You Need to Make Savory Rice Fritters
- 6 oz rice
- 2 eggs (medium)
- 1 oz Grana Padano DOP (grated)
- 3 tbsp all-purpose flour
- 2 tbsp parsley
- 2 pinches salt
- 3 pinches pepper
How to Make Savory Rice Fritters
To prepare the Savory Rice Fritters, first boil the rice in plenty of lightly salted water, then cool it quickly and drain it.
Alternatively, you can use leftover risotto or plain boiled rice seasoned with vegetables to further enrich the fritters.
In a bowl, mix the cooled rice with the eggs, flour, and the remaining ingredients.
You need to obtain a mixture soft enough to drop by spoonfuls into the hot oil.
If it’s too liquid, add a little flour at a time, and if it’s too thick, add 1 tbsp of milk.
Heat plenty of oil for frying in a deep skillet, and once hot, drop spoonfuls of the mixture gently into the oil.
Fry a few savory rice fritters at a time to prevent lowering the oil temperature.
Flip them after a couple of minutes and let them turn golden on the other side, then drain them on paper towels.
Once the rice fritters are ready, serve them with mayonnaise or your favorite dips.
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Storage of Savory Rice Fritters
The Savory Rice Fritters can be stored in the fridge for 2 days in an airtight container. You can reheat them in the oven at 392°F for a few minutes or in the microwave.
Variations
You can add chopped sun-dried tomatoes in oil, olives, mushrooms, or any vegetables you can think of.
Other Recipes
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