LEFTOVER RICE FRITTERS

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
Step I

• 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.

Step II

• 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.

Tip:

• 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.

not mine.credit and owner: COOK WITH KUSHI

Sweet Potato Rice Donuts

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: about 3 dozens

Ingredients

3/4 lb sweet potatoes, cooked and peeled
2 cups glutenous rice flour
1/3 cup all purpose flour (can omit for gluten free)
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon baking powder
1-1 1/3 cup hot milk
Oil for frying
For the cinnamon sugar
1/2 cup granulated sugar
1 teaspoon cinnamon

Directions

1. Combine flours, sugar, baking powder, and salt in a large bowl.
2. Mash sweet potato and add to the flour mixture and rub together until the flours become fine crumbs.
3. Slowly add hot milk (1/4 cup of milk each time) to the mixture and mix together with a spoon first, then using hand bring the dough together to form a ball shape. The amount of milk depends on the moisture level of your potatoes. It should resemble the bread dough consistency.
4. Make them into 1" balls with the dough. Set aside and cover with a towel.
5. Heat oil in a wok or fryer over medium low temperature. Drop a few dough balls and start rolling with a metal utensil to brown them evenly, about 5 minutes. Make sure your oil is not too hot. About 145ºC is ideal temperature.
6. Transfer the donuts to a plate lined with paper towel to remove extra oil on the surface. Roll them in cinnamon sugar to coat evenly all over. Serve warm or at room temperature.

not mine.credit and owner: BEYOND KIMCHEE