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

CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA

JIMMY BRADLEY
BON APPÉTIT AUGUST 2007

YIELD: Makes about 20 fritters

INGREDIENTS

• 2 large eggplants (2 pounds total)
• 1 1/4 teaspoons salt, divided
• Olive oil (for brushing and frying)
• 2 large eggs
• 3/4 cup finely grated Parmesan cheese
• 1 1/4 cups plain dry breadcrumbs, divided
• 1/4 cup finely chopped fresh Italian parsley
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons all purpose flour
• 4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)

• *Also called mozzarella affumicata; available at some specialty foods stores and at cheese shops.

PREPARATION

Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.

Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.

Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.

NOT MINE.CREDIT AND SOURCE: EPICURIOUS

EGGPLANT FRITTERS WITH HONEY

BY CLAUDIA RODEN
EPICURIOUS JUNE 2011
THE FOOD OF SPAIN

I have eaten several versions of these eggplant fritters, which are a specialty of Córdoba, and have loved them all. The combination of savory and sweet is sensational. In the town of Priego de Córdoba, which is in the mountains on the Ruta del Califato (the tourist route of old Muslim Spain), where there is an old Moorish quarter, the eggplant slices I ate were very thin and crisp and served with a dribble of honey. I learned from the chef at the restaurant Rio a new way to prevent the eggplant from absorbing too much oil, which is to soak the slices in milk, then drain them and cover them in flour.
These are best eaten as soon as they are done, but they are also very good reheated in the oven.

YIELD: Serves 4 to 5

INGREDIENTS

• 2 eggplants (about 1/4 pounds)
• About 2 cups milk
• Flour for dusting or dredging
• Salt
• Olive or sunflower oil for deep-frying
• Orange blossom honey or other aromatic runny honey

PREPARATION

Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.

Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.

Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

variationIn Córdoba, I had the eggplant slices dipped in batter. The coating was crisp, the eggplant was moist, and they were served with molasses.

not mine.credit and source: EPICURIOUS