Leftover Rice Recipe – Crispy Indian Rice Fritters with Onion & Herbs

Last Updated on 2 months by Neha Deshmukh

Leftover Rice Recipe – Crispy Indian Rice Fritters with Onion & Herbs

Hey everyone! If you’re anything like me, you often find yourself with a little leftover rice after a meal. And honestly, sometimes the thought of another rice dish just doesn’t excite me. That’s where these crispy, flavourful Indian rice fritters come in! They’re the perfect way to transform those leftovers into something totally new and delicious. I first made these when I was trying to reduce food waste, and they quickly became a family favourite – especially with a steaming cup of chai!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re incredibly satisfyingly crunchy, packed with fresh herbs, and come together in under 30 minutes. Plus, they’re a fantastic way to use up leftover rice – seriously, no more sad, forgotten rice at the back of the fridge! They’re also super versatile; you can adjust the spice level to your liking and serve them as a snack, appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to make these amazing rice fritters:

• 2 cup leftover rice
• 2 tablespoon gram flour (besan)
• 1 tablespoon rice flour
• ¼ cup chopped big onion
• 2 tablespoon chopped coriander leaves
• 1 tablespoon chopped mint leaves (optional)
• ½ teaspoon red chili powder
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Leftover Rice: This is the star! Day-old rice works best as it’s drier and holds its shape better. Any type of rice will do – basmati, jasmine, even brown rice.
• Gram Flour (Besan): This is a staple in Indian cooking and gives the fritters a lovely texture and flavour. It’s made from ground chickpeas. You can usually find it in Indian grocery stores or online. (Approximately 100g)
• Spice Levels: Red chili powder can vary a lot in heat. Start with ½ teaspoon and add more to taste. My grandma always used a pinch of Kashmiri chili powder for colour and mild flavour – it’s a great option if you prefer less heat!
• Herbs: Fresh coriander and mint are key for that vibrant flavour. Don’t skimp on them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take your leftover rice and mash it up really well in a mixing bowl using a ladle. You don’t want it completely smooth, but break up any clumps.
2. Now, add in the gram flour, rice flour, chopped onion, coriander leaves, mint (if using), red chili powder, and salt. Give everything a good mix – but don’t add any water yet.
3. This is where it gets a little tricky. Sprinkle water gradually, a tablespoon at a time, and mix well. You want to form a thick, moldable batter that holds its shape when you press it. It shouldn’t be too sticky or too dry.
4. Heat oil in a deep pan over medium-low heat. You want enough oil for the fritters to float.
5. Once the oil is hot enough (test with a tiny drop of batter – it should sizzle), carefully drop small portions of the batter into the oil using a spoon or your hands. Don’t overcrowd the pan!
6. Fry the fritters in batches until they’re golden brown and crispy all over. This usually takes about 3-4 minutes per batch.
7. Remove the fritters from the oil and drain them on paper towels to remove any excess oil.

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and the fritters will burn on the outside before cooking through. Too cold, and they’ll absorb too much oil.
• Don’t Overmix: Overmixing the batter can make the fritters tough. Mix just until everything is combined.
• Batch Fry: Frying in batches ensures the oil temperature doesn’t drop too much, resulting in crispier fritters.

Variations

• Spicy Kick: Add a finely chopped green chili or a pinch of cayenne pepper for extra heat. My friend loves adding a dash of chaat masala too!
• Vegetable Boost: Grated carrots, peas, or finely chopped spinach can be added to the batter for extra nutrients and flavour.
• Cheese Please: A sprinkle of grated cheese (like paneer or mozzarella) into the batter makes these extra indulgent.

Vegan Adaptation

These fritters are naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Adaptation

This recipe is already gluten-free, as long as you use gluten-free certified gram flour (besan).

Spice Level Adjustment

• Mild: Use ¼ teaspoon red chili powder or omit it altogether.
• Medium: Stick to the ½ teaspoon red chili powder.
• Hot: Add ¾ – 1 teaspoon red chili powder, or a pinch of cayenne pepper.

Festival Adaptations

These fritters are a fantastic snack option for festivals like Diwali and Holi! They’re easy to make in large batches and are always a crowd-pleaser.

Serving Suggestions

Serve these crispy rice fritters immediately while they’re still hot and crunchy! They’re delicious with:

• Mint chutney
• Tamarind chutney
• Hot tea (a classic pairing!)
• A dollop of yogurt

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

What is the best way to use up leftover rice?

Besides these fritters, leftover rice is great for fried rice, rice pudding (kheer), or even rice pancakes!

Can I make the batter ahead of time?

You can prepare the batter a few hours in advance, but it’s best to fry the fritters right before serving for maximum crispness.

What oil is best for deep frying these fritters?

Vegetable oil, canola oil, or peanut oil are all good options.

Can I bake these fritters instead of frying?

While frying gives the best results, you can try baking them. Preheat your oven to 200°C (390°F), place the fritters on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy, though.

What chutneys pair well with these rice fritters?

Mint chutney, tamarind chutney, and coriander chutney are all fantastic choices!