Description
Delicious crispy rice pancakes paired with a spicy, zesty dipping sauce, perfect as an appetizer or side dish.
Ingredients
Scale
- 2 cups cooked jasmine or basmati rice
- 2 large eggs
- 1/4 cup chopped green onions or scallions (or chives)
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- Salt and pepper to taste
- Oil for frying
- 3 cloves fresh garlic, minced
- 1–2 red chilies or 1 tbsp chili paste
- 2 tbsp fresh lime juice
- 2 tbsp soy sauce
- Chopped cilantro for garnish
Instructions
- Prepare the rice batter: In a large mixing bowl, combine the cooked rice, eggs, chopped green onions, and salt. Gradually mix in flour until the batter holds together but remains somewhat loose.
- Form the pancakes: Use your hands or a spoon to form small patties—about the size of your palm.
- Heat the skillet: In a non-stick skillet, heat a couple of tablespoons of oil over medium heat.
- Fry the pancakes: Gently place the patties in the skillet, ensuring not to overcrowd. Cook for about 4-5 minutes on each side or until golden brown and crispy.
- Drain and serve: Once cooked, drain the pancakes on paper towels and serve immediately with the spicy dipping sauce on the side.
Notes
Make sure your oil is sufficiently heated before adding the pancakes for the best crispiness; some imperfections in shape are okay as they will still taste amazing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
Keywords: rice pancakes, crispy pancakes, spicy dipping sauce, appetizer, vegetarian recipe