Using up leftover rice is often tricky, but these delicious zucchini and rice fritters are here to save the day! Salty, veggie-filled and yummy, these fritters are one of the most filling and delicious ways to eat zucchini. Quick and easy to make and freezer friendly, they are just as good as a dinner side as they are in the lunchbox. Get a batch ready in under 20 minutes! These cheesy rice fritters are so yummy!
Why you're going to love this recipe
Fritters are such an awesome food, and these ones are particularly awesome! Here is why your whole family is going to love them:
- kids love fritters, they are easy to eat!
- perfect hot as a dinner side, or at home lunch, or cold in the lunchbox
- kids love the salty flavour
- sophisticated enough for grown-ups too
- freezer friendly
- easy to make
- quick to make
- a good vegetables hit, zucchini, peas and onion.
- be more sustainable- use up leftover rice!
What goes into the recipe
don't forget to scroll to the recipe card for amounts and full method.
- brown rice: this is cooked rice. 1.5 cups, if you are cooking it for this recipe you will need ¾ cup uncooked brown rice. It's the perfect way to use up leftover cooked rice. Got more leftovers? Try our Chicken Taco Rice or use it in our famous Yummy, easy fried rice.
- panko breadcrumbs- I find panko ones work really well in fritters, they make this recipe work! if you have other types of breadcrumbs, you may need to adjust the quantity.
- flour- not pictured- you may need up to 2 tablespoons of plain flour if they are too wet. This is plain or all purpose flour. If you need these fritters to be gluten free, you can substitute for a gluten free flour of your choice. I find rice flour works well in fritters.
- frozen peas- no need to defrost! They will be fine just added into the mixture frozen.
- zucchinis- zucchinis are such a versatile veggie. We aren't straining the liquid off them in this recipe, we are going to work with it!
- fetta cheese- choose one that crumbles, like a greek fetta or Australian fetta. The fetta means this recipe tastes better, as it brings a nice hit of salt. You can also swap for cheddar if you prefer. Parmesan cheese can also be used.
- mint- fresh is best- if you can't find any swap for dill, basil, oregano, coriander, chives or thyme rather than going with dried mint.
- oil- I used olive oil for frying these, but you can use vegetable oil or any other oil you prefer
How to make this recipe
- Chop the mint (Image 1)
- Dice the onion finely (image 2)
- Grate the zucchinis. (image 3)
- Combine the fetta, panko crumbs, onion, mint, zucchinis, rice and peas in a large bowl. (Image 4)
- Lightly whisk the eggs. And Add to the bowl. (Image 5)
- Mix well. At this point if the mixture is too wet, add up to two heaped tablespoons of plain flour. (Image 6)
- heat oil in a large non stick pan. (Image 7)
- Scoop tablespoonfuls of the mixture into the hot oil in the pan pan. Fry the fritters in batches until golden brown (Image 8)
- Flip when golden. Fry until golden on the other side. (Image 9)
- Drain off the excess oil on paper towel. (Image 10)
Expert Tips and FAQs
Fritters are fairly easy to make successfully! This mix may need some extra flour added if they aren't sticking together. Add it a tablespoon at a time if you feel like they are too wet.
Two days. You can reheat them for eating in the microwave (quick and dirty, but they may lose crunch), in the sandwich press (great for retaining crunch) or the oven. They are also delicious cold.
Like all fritters, these fritters freeze and defrost really well. I freeze them flat, and then put in containers when solid. This stops them from sticking to each other and makes getting them out much easier.
You can swap the peas for corn or the brown rice for white rice.
They are great cold, plain in the lu nchbox. If you want to go fancy, serve with a dash of lemon juice and some sour cream or yogurt to turn them into a brunch favourite.
More fritter ideas:
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Zucchini and Rice Fritters
- 1.5 cups brown rice cooked
- 3 zucchinis grated
- 1 cup frozen peas
- 100 grams fetta cheese crumbled
- 1 tablespoon fresh mint finely chopped
- 1 brown onion diced
- 2 eggs lightly whisked
- 1 cup panko breadcrumbs
- 2 tablespoon plain flour this only needs to be added if the mixture is too wet to stick together. It depends on your zucchinis, fetta...everything really!
- olive oil for frying
- BROWN RICE: COOKED. I use leftover rice to make these, if you prefer, you can cook the rice to make them, and allow it to cool before using. ¾ of a cup of uncooked rice will make 1.5 cups cooked.
- Mix everything together in a bowl until well combined. If the mixture is too wet to form patties at this point add 2 tablespoons of plain flour.
- preheat a frypan over medium heat with a covering of olive oil.
- Batch fry tablespoons of the mixture until golden on each side (takes about 4 minutes per side)
- Drain on paper towel before serving with a lemon wedge.
This post was originally shared on March 8, 2017 and was completely rewritten with process shots, video and new images on 27/6/2021.