Pumpkin Rice Fritters

Name: Pumpkin Rice Fritters
Prep time: 6 h 20 min
Cook time: 15 min
Total time: 6 h 35 min
Ingredients: 200 g pumpkin, peeled, washed, and cut into small cubes; 200 g long-grain rice, washed, soaked in water for 6 hours then ground into a fine slurry; 40 g cooked rice, loosened and ground together with the long-grain rice; 15 g Chinese chives, washed and finely chopped; 9 g fine salt; 100 g vegetable oil, for frying; a pinch water, for grinding the slurry

Crispy on the outside and tender within, made by deep-frying a batter of rice flour blended with diced pumpkin and chives.

6h 35m

Easy

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Ingredients

pumpkin, peeled, washed, and cut into small cubes 200 g

long-grain rice, washed, soaked in water for 6 hours then ground into a fine slurry 200 g

cooked rice, loosened and ground together with the long-grain rice 40 g

Chinese chives, washed and finely chopped 15 g

fine salt 9 g

vegetable oil, for frying 100 g

water, for grinding the slurry a pinch

Instructions

Grind the rice slurry

Wash the long-grain rice clean, soak it in water for 6 hours, then add the cooked rice and loosen it. Pour the mixture onto a stone mill with a little water and grind into a fine slurry.

Prepare the batter

Peel and wash the pumpkin, cut it into small cubes. Wash and finely chop the chives. Combine the pumpkin cubes and chopped chives, add the fine salt and mix well, then pour into the fine rice slurry and set aside.

Fry to shape

Heat an iron spoon (a special flat spoon used for frying rice fritters) in hot oil, then remove it. While still hot, spoon in the pumpkin batter to a thickness of about 0.5 cm, then immediately lower into oil at 80% heat and fry briefly. Once set, flip the iron spoon over to release the fritter and continue to deep-fry until golden yellow.