Rice Fritters

This recipe transforms leftover rice into a tasty snack. Serve these fritters with a cup of tea or coffee.




1 cup/215g plain boiled/steamed rice, at room temperature

½ cup/50g grated fresh coconut

4 tablespoons small pieces of jaggery, or more to taste

1 medium banana, mashed

6 tablespoons plain flour

1½ teaspoons baking powder

A pinch of ground green cardamoms

1 medium egg

Vegetable oil to deep-fry

Powdered sugar for dusting (optional)


  1. Blend the rice, coconut and jaggery to a slightly coarse paste using an electric blender. Transfer the paste to a bowl.
  2. Add the mashed banana, plain flour, baking powder and ground cardamoms. Mix well.
  3. Add the egg and mix to form a thick, sticky batter.
  4. Heat the oil in a pan for deep-frying. Working in batches, gently drop walnut-sized lumps of the batter into the hot oil and deep-fry until golden brown. Remove with a slotted spoon and drain on paper towels.
  5. Dust with powdered sugar if using and serve hot.

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2 thoughts on “Rice Fritters

  1. Aruna March 17, 2016 at 1:41 PM

    Sounds delicious. What could I substitute for egg?

  2. Annapoorna Prabhu March 18, 2016 at 11:01 AM

    Aruna, you may make a variation of this by adding yoghurt instead of egg.

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