Crispy Parmesan Rice Fritters
Golden and crunchy on the outside, soft and cheesy on the inside — these parmesan rice fritters are the ultimate way to transform leftover rice into something extraordinary. Ready in under 30 minutes and impossible to resist straight from the pan!
🛒 Ingredients
15 servings
- 500 g (about 2½ cups) cooked rice, cold and leftover
- 150 g (1¼ cups) all-purpose flour
- 100 g (1 cup) freshly grated parmesan
- 2 large eggs
- 3 tbsp fresh parsley or chives, finely chopped
- Vegetable oil for deep frying
- Salt and freshly ground black pepper to taste
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Directions
- 1
Beat the eggs in a large bowl, then add the cold cooked rice and mix until well combined.
- 2
Gradually fold in the flour, stirring constantly, until the mixture holds its shape and pulls away from your hands cleanly.
- 3
Stir in the grated parmesan and chopped herbs. Season generously with salt and pepper.
- 4
With lightly damp hands, shape the mixture into balls roughly the size of a golf ball.
- 5
Heat oil in a deep skillet to 175 °C (350 °F). Fry the fritters in batches for 3–4 minutes, turning halfway through, until deep golden all over.
- 6
Drain on paper towels and serve immediately with garlic aioli, sour cream, or a wedge of lemon.
💡 Chef's Tip
Day-old cold rice is key — it binds far better than freshly cooked rice. For a baked version, brush with olive oil and roast at 200 °C for 20 minutes, flipping once.
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