Best 3 Left Over Leftover Fried Rice Latkes Or Pancakes Recipes
Calling all fried rice lovers! Get ready to transform your leftover fried rice into something extraordinary with these irresistible recipes for latkes, pancakes, and arancini. These creative dishes are perfect for using up leftover rice and creating a delicious and satisfying meal.
Our Leftover Fried Rice Latkes recipe combines the flavors of classic latkes with the savory goodness of fried rice. These crispy and golden pancakes are filled with a mixture of rice, vegetables, and seasonings, making them a perfect appetizer or side dish.
The Leftover Fried Rice Pancakes recipe takes a different approach, using a pancake batter to create fluffy and flavorful pancakes filled with fried rice. These pancakes are perfect for a quick and easy breakfast, lunch, or dinner.
Finally, our Leftover Fried Rice Arancini recipe elevates your leftover fried rice to a whole new level. These crispy rice balls are filled with a savory fried rice mixture and coated with breadcrumbs, creating a delightful combination of textures and flavors. Serve them as an appetizer, snack, or main course.
These recipes offer a fun and creative way to use up your leftover fried rice. Whether you're craving crispy latkes, fluffy pancakes, or savory arancini, these recipes have something for everyone. So gather your ingredients and get ready to experience the delicious possibilities of leftover fried rice!
RISOTTO AL SALTO (CRISPY RICE PANCAKE) RECIPE
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Take a page from the Milanese kitchen by frying leftover risotto in ample butter to form a beautiful golden pancake with a crispy, crunchy crust.
Provided by Daniel Gritzer
Categories Side Dish Appetizers and Hors d'Oeuvres Mains Quick and Easy Snacks Ingredient
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round, and swirling to keep the pancake moving and to avoid hot-spots (it should not stick), until very well browned on on the first side (you can tell it's ready when you see that it has browned around the edges). If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.
Nutrition Facts : Calories 224 kcal, Carbohydrate 20 g, Cholesterol 35 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 580 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 2 to 4, UnsaturatedFat 0 g
LEFT OVER (LEFTOVER) FRIED RICE LATKES OR PANCAKES
I had a lot of fried rice left over from a big Chinese feast I made and needed to change things up a little. I made these little pancakes and the family loved them. They are nice and crispy on the outside and soft on the inside. We dipped them in duck sauce but I'm sure dumpling sauce, mustard or any combination of your favorite would be great. They are yummy by themselves too. These could also be good hors'd' oeuvres as they are passable as finger food. My serving size may be off since I didn't really count how many I got and I made 2 + batches anyway. This easily doubles if you happen to have more left over. You can use 1 egg for 1-2 cups of rice. The point is just to get it to all stick together.
Provided by Ilysse
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the egg and rice.
- Add flour a tablespoon at a time and stir to combine. You want it to be sort of stiff so it will hold together. You may need more or less flour than called for.
- Pour a little oil into a frying pan; about half way up the side of the pan. Heat on medium.
- I used a small ice cream type scoop, a little over a tablespoon in size, too drop a little of the rice mixture into the hot oil. Press down a little with the back of the spoon to flatten. My rice had water chestnuts and baby corn in it, so I didn't flatten too much.
- Fry until browned on one side then flip and fry the other side until brown.
- Drain on a paper towel lined plate until ready to serve. You can keep them warm in the oven until they are all done.
- Serve warm with your favorite sauce.
Nutrition Facts : Calories 25.5, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 17.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 1.8
LEFTOVER RICE CAKES
Make and share this Leftover Rice Cakes recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- combine all ingredients except oil and place in fridge for at least 30 minutes, then form small patties.
- over med. high heat warm oil, then fry patties for about 5 minutes on each side.
- Be careful when flipping, they sometimes break but still are tasty!
Nutrition Facts : Calories 225.8, Fat 9.4, SaturatedFat 1.7, Cholesterol 93, Sodium 36.4, Carbohydrate 28.9, Fiber 0.6, Sugar 0.8, Protein 5.6
Tips:
- Use leftover rice that is at least a day old. This will help the latkes to hold together better.
- Be sure to chop the vegetables finely. This will help them to cook evenly.
- Don't overcrowd the pan when cooking the latkes. This will help them to cook evenly and prevent them from sticking together.
- Serve the latkes hot with your favorite dipping sauce. They are also delicious topped with sour cream, salsa, or guacamole.
Conclusion:
These latkes are a great way to use up leftover rice and vegetables. They are easy to make and can be enjoyed for breakfast, lunch, or dinner. They are also a great way to get your kids to eat their vegetables.
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