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!
Crispy from the outside and soft, mushy within, these rice fritters, made with grated pumpkin, leftover cooked rice, gram flour (besan), and spices and flavored with dried Fenugreek leaves (Kasoori Methi) are so delicious. The perfect way to use up leftover rice and veggies of the season lying in the refrigerator. Feel free to add parmesan cheese to make cheesy rice fritters.
I love my healthy version of them as I have added no cheese and these are not deep fried but rather made on flat iron tawa.
Team these healthy rice patties with cilantro dip, amla chutney, or any dip of your choice.
Try the popular fritter recipes from the blog: Onion fritters (Indian Onion Pakora), Hara Bhara Kabab, Sweet Potato Fritters, Air Fryer Cucumber Fritters, and Air fryer eggplant Fritters.
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Why Would You Love This Recipe?
- Vegan and Gluten Free
- Perfect Holiday Snack
- Kids Friendly
- Low Calorie Diet Snack!
- Easy Ingredients from the pantry!
- The Best and Delicious Rice Fritters Recipe Ever!
Ingredients
- White Boiled Rice- I had leftover rice from the last meal. The white rice- Basmati brand of India is used. Feel free to use any good quality brand. You may use brown rice as well.
- Besan (Gram Flour)- This recipe needs a binding agent and I have used gram flour aka Besan. You may use all purpose flour as well. But then this recipe won't be gf. You may also use rice flour or bread crumbs.
- Grated Pumpkin- I loved the fresh and raw pumpkin in this recipe. They add natural moisture to the rice. You may add any vegetables- zucchini, potato, or butternut squash.
- Olive Oil- Any good vegetable oil works too.
- Spices- Green chili (adjust the heat), Red Chili powder, Amchur (dry mango powder - you may use lemon juice too), and Kasturi methi (dried fenugreek leaves). These leaves add amazing flavor and I suggest not skipping it. If you can't find it, you may use fresh herbs like methi, cilantro, parsley, or any fresh green leafy veggies for the fresh taste. You may add onion powder or garlic powder too.
How To Make Rice Fritters
Step 1: Prepare the Veggies
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.
Step 2. Cook Rice Mixture on an Iron Tawa
Take a small portion of the rice mixture and place it on a hot iron tawa 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.
Step 3. Serve It.
Serve the hot and tasty rice fritter with cilantro chutney.
Expert Tips
- 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.
Recipe FAQs
Yes, this recipe uses leftover rice. So, they have to be cooked rice. Both white and brown rice work well. You may boil them or cook in a pressure cooker.
Rice fritters are believed to have originated in Asia, where rice is a dietary staple. Over time, they have spread to various regions and have been adapted to fit different culinary traditions.
You May Also Like:
More Healthy Snacks:
- Roasted Sweet Potato and Quinoa Salad
- Makhana Chaat Recipe
- Sweet Potato Chaat (Shakarkandi Chaat)
- Mango Avocado Cucumber Salad
- Paneer Tikka on Tawa
- Amla Chutney Recipe- Indian Gooseberry Chutney
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Quick Rice Fritters
Equipment
- 1 Large Bowl
- 1 iron tawa or skillet
Ingredients
- 1 cup Boiled rice
- 2 tablespoon Besan (Chickpea Flour)
- 1 teaspoon Red Chiili Powder
- 1 teaspoon lemon juice or amchur powder
- 3 tablespoon olive oil for pan frying
- ½ cup grated pumpkin can use any vegetable
- 1 teaspoon Fenugreek leaves dried Kasoori methi
- 1 small green chilli 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.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 118 |
| % Daily Value* | |
| Total Fat 7.3g | 9% |
| Saturated Fat 1.1g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 11.7g | 4% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 0.6g | |
| Protein 1.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 4mg | 0% |
| Iron 3mg | 15% |
| Potassium 74mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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