Rice Vegetable Pancakes
These crispy, golden rice vegetable pancakes are a fantastic way to transform leftover cooked rice into a comforting and savory family meal.
Ingredients
- •2 cups cooked white rice (400g), cooled
- •1 medium carrot, finely grated (100g)
- •1/2 cup zucchini, finely diced or grated (60g)
- •3 green onions, thinly sliced
- •2 large eggs, lightly beaten
- •1/3 cup all-purpose flour (40g)
- •1 clove garlic, minced
- •1 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •3 tablespoons neutral vegetable oil for frying
Instructions
- 1
In a large mixing bowl, combine the cooled cooked rice, grated carrot, diced zucchini, and sliced green onions.
- 2
Add the minced garlic, beaten eggs, flour, kosher salt, and black pepper to the vegetable and rice mixture.
- 3
Mix thoroughly with a spoon or your hands until all the ingredients are well incorporated and the mixture holds together when pressed.
- 4
Heat the neutral vegetable oil in a large skillet over medium-high heat until shimmering.
- 5
Scoop about a quarter cup of the rice mixture for each pancake, drop it into the hot skillet, and gently flatten it with the back of a spatula.
- 6
Cook for 3 to 4 minutes on the first side until golden brown and crispy.
- 7
Carefully flip the pancakes and cook for another 3 minutes until the other side is equally golden and the interior is heated through.
- 8
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil and repeat with the remaining mixture.
💡 Chef tips
- You can use almost any leftover cooked vegetables you have in the fridge, such as corn, peas, or finely chopped bell peppers.
- Keep cooked pancakes warm in a 200°F (90°C) oven while you finish frying the remaining batches.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days and reheat them in a dry skillet to restore crispiness.
✅ How it should turn out
The finished pancakes should be golden brown and delightfully crispy on the outside with a tender, savory interior that smells of toasted rice and fresh vegetables.