Crispy Rice and Veggie Fritters and Waffles
Use leftover rice to make these easy, 4-ingredient pancakes and waffles that kids and adults will love.
Ingredients
- 1 1/2 cups cooked rice cold or room temp
- 2 large eggs
- 1/2 cup finely chopped broccoli or any veggie
- 1/3 cup shredded cheese
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder (optional)
- oil spray or oil, for cooking
Instructions
- Add rice to a large bowl and break up any clumps.
- Stir in the eggs, broccoli, cheese, and seasonings. As the mixture sits the egg tends to settle at the bottom of the bowl, so be sure to stir every so often when making the fritters/waffles.
- To make fritters, heat a large skillet or griddle over medium heat and grease with oil. Scoop about a tablespoon of the rice mixture to make pancake shapes. Cook each fritter until browned on each side, about 2 minutes. Remove the cooked fritters to a plate and continue making the pancakes with the remaining rice mixture. Serve warm.
- To make waffles, heat your waffle maker and grease with oil. Scoop the rice mixture into the waffle maker and press down to cook. (The amount of rice mixture you use will depend on the size of your waffle maker. I use a heaping spoonful to fill my mini waffle maker.) Cook until well browned and crispy. Remove the cooked waffle to a plate and continue making waffles with the remaining rice mixture. Serve warm.
- You can serve the fritters/waffles with ketchup or other dipping sauce of your choice. Store leftovers in the fridge for 2 to 3 days.