Crispy Radish and Rice Fritters
Golden, crunchy fritters made with shredded radish, tender rice, and soft bread crumbs. These vegetarian bites are perfectly seasoned and pan-fried to crispy perfection.
Story
These fritters are a fantastic way to use up leftover rice and stale bread. The radish gets squeezed dry so the mixture holds together nicely, while the bread crumbs give that irresistible crispy exterior.
Ingredients
Red radish
1 cup, grated
White radish
1 cup, grated
Leftover cooked rice
1/2 cup
Stale bread or roll
1/2 cup, crumbled
All-purpose flour
1/4 cup
Egg
1 large
Garlic
2 cloves, minced
Fresh ginger
1 teaspoon, minced
Salt
1/2 teaspoon
Black pepper
1/4 teaspoon
White pepper
1/4 teaspoon
Vegetable oil
for frying
Instructions
1
Prepare the radish
Grate both the red and white radish into a large mixing bowl. Sprinkle with salt and let sit for 5 minutes until the radish releases its water.
2
Squeeze and mix
Gently squeeze the radish by hand to remove excess moisture. Add the minced ginger and garlic, then mix in the crumbled bread, rice, flour, egg, pepper, and salt. Stir until everything is well combined.
3
Form the fritters
Take about 2 tablespoons of the mixture and roll it into a ball between your palms. Repeat with the remaining mixture, placing the balls on a plate.
4
Pan-fry until golden
Heat about 1/2 inch of oil in a wide skillet over medium heat. Add the fritters in a single layer and cook for 3-4 minutes per side, turning gently, until they're golden brown and crispy on the outside. Work in batches if needed.
5
Drain and serve
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm as a snack or side dish.
