Veggie Rice Fritters

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Simple and delicious veggie rice fritters! The perfect way to repurpose leftover rice, and an easy meal prep to have on hand during busy weeks.

veggie rice fritters

Veggie Rice Fritters

These quick and easy veggie rice fritters are an easy snack or side dish to have around. They’re made with cooked rice, grated veggies, shredded cheese and a few simple spices.

You can pan-fry them or bake them, and even freeze some to defrost as needed.

I love serving these with fresh squeezed lemon and sour cream. They’re so flavorful, and truly the perfect way to repurpose leftover rice.

I used long-grain Jasmine rice, but this recipe can easily be made with your favorite rice.

Here’s what you’ll need for these rice fritters:

  • rice
  • veggies: I used zucchini, carrots and onion
  • eggs
  • shredded cheese- I love using cheddar for this recipe
  • flour
  • spices- salt, pepper, garlic powder and some chives for extra flavor

Mix all of the ingredients together, then bake or pan-fry them until golden brown. Serve them alongside your favorite main dish, or snack on them throughout the day for a quick boost of carbs and veggies.

These fritters are a great way to sneak in some extra veggies, while also being an easy way to clean out the fridge at the end of the week.

Serve them with a salad, your favorite protein, and your go-to dip. They’re seriously so good!

veggie rice fritters

What to serve with your veggie rice fritters:

Maple Chipotle Salmon with Brussels Sprouts

Lemon Butter Fish

Blood Orange Kale Salad with Fennel and Avocado

Fall Harvest Kale Salad with Roasted Brussels Sprouts

Veggie Rice Fritters

0 from 0 votes
Course: Main, Side Dishes
Servings

10

fritters
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

NOTES: you can use fresh cooked rice or leftover rice in this recipe

Ingredients

  • 1 cup cooked rice, I used Jasmine rice

  • 1 egg

  • 1/4 cup all-purpose flour, or sub spelt or oat flour

  • 1/2 white onion, finely diced

  • 1 cup grated zucchini, about 2 medium

  • 1 cup grated carrots, about 2-3 medium carrots

  • 1/2 cup shredded cheese, I used cheddar

  • 2 tbsp chopped chives

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • Sour cream, to top

  • 2-3 tbsp avocado oil, to pan fry

Directions

  • Add your grated zucchini, carrots and diced onion to a thin dish rag or cheese cloth. Squeeze out as much liquid as possible and add them into a large bowl.
  • Toss in your rice, cheese, spices, chives and egg and mix well with a rubber spatula or your hands.
  • Add in your flour and mix until well combined.
  • Baking Instructions
  • Let the mixture sit at room temp while you preheat your oven to 375 F.
  • Once the oven is hot, line a sheet pan with parchment paper. Scoop out about 1/4 cup of the mixture onto the sheet pan to form a palm-sized fritter and flatten down slightly. Repeat with remaining mixture
  • Lightly drizzle the fritters with cooking oil. Bake for 25 minutes, gently flip each one, then bake for an additional 15 minutes.
  • Pan-fry Instructions
  • Let the mixture sit in the bowl while you heat your oil. This will help the fritters stay together.
  • Heat a large, shallow pan on medium heat, then add in your neutral oil, like avocado or vegetable oil. Add in 1/4 cup of the fritter mixture into the pan, flattening it down into a pattie. I usually cook about 3-4 at a time depending on the pan size.
  • Cook the fritter for about 4-5 minutes, then flip and cook for an addition 3-4 minutes. Remove them onto a plate with a paper towel to absorb any excess oil while you prepare the remaining fritters.
  • Serve fresh with sour cream. Leftovers will stay fresh for up to 5 days.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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