Description
Deliciously crispy rice pancakes served with a spicy dipping sauce, perfect for gatherings or a hearty snack.
Ingredients
Scale
- 1 cup Arborio or jasmine rice
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 1 cup water (add gradually)
- 1 egg (optional)
- 2 cloves fresh garlic, minced
- 2 green onions, chopped
- 1 teaspoon chili flakes
- Vegetable oil for frying
- Spicy dipping sauce (soy sauce, chili paste, lime juice)
Instructions
- Cook your rice according to package instructions and let cool.
- In a bowl, combine the cooked rice, all-purpose flour, rice flour, garlic, green onions, chili flakes, and water until a thick batter forms; add egg if using.
- Heat a non-stick skillet over medium heat and add oil until shimmering.
- Pour ladles of batter into the skillet, forming small circles. Cook 3-4 minutes per side until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil and serve hot with spicy dipping sauce.
Notes
For extra flavor, consider adding veggies like grated zucchini to the batter. Ensure the skillet is hot enough to crisp the pancakes without burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Crispy Rice Pancakes, Spicy Dipping Sauce, Asian Appetizer, Vegetarian Snack