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    home » Recipes » Side dishes

    Zucchini and Rice Fritters

    Published: Jun 27, 2021. Modified: Jun 27, 2021By:Kylie·This post may contain affiliate links·

    Jump to Recipe Jump to Video

    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!

    zucchini and rice fritters on a mini chopping board with a zucchini in the background
    Contents hide
    1 Why you're going to love this recipe
    2 What goes into the recipe
    3 How to make this recipe
    4 Expert Tips and FAQs
    5 More fritter ideas:
    6 Zucchini and Rice Fritters

    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 veggie 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. 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 rice. Got more letover rice? 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.
    • frozen peas- no need to defrost! They will be fine just added into the mixture frozen.
    • fetta cheese- choose one that crumbles, like a greek fetta or Australian fetta
    • mint- fresh is best- if you can't find any swap for dill or oregano rather than going with dried mint.

    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)
    • Fry the fritters in batches (Image 8)
    • Flip when golden. Fry until golden on the other side. (Image 9)
    • Drain 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.

    How long will they keep in the fridge?

    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.

    How can I freeze these fritters?

    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.

    Can I swap some ingredients?

    You can swap the peas for corn or the brown rice for white rice.

    More fritter ideas:

    • Corn and Zucchini Fritters
    • Zucchini, Carrot and Pea fritters
    • Sweet Potato and Apple Fritters
    • Best ever pumpkin fritters, cheesy and family friendly
    images of recipes overlaid with: want more family-friendly recipes?

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    Zucchini and Rice Fritters

    These zucchini and rice fritters are so yummy! Perfect as a dinner side, or in the lunchbox. Vegetarian and freezer friendly.
    5 from 18 votes
    Print Pin Rate
    Course: side dishes
    Cuisine: Modern Australian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 20 fritters
    Calories: 249kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Freezer friendly. Defrost overnight for lunchboxes or put into the oven frozen to have as a dinner side.

    Recipe video

    Nutrition

    Serving: 3fritters | Sodium: 247mg | Sugar: 6g | Fiber: 4g | Cholesterol: 67mg | Calories: 249kcal | Polyunsaturated Fat: 5g | Saturated Fat: 4g | Fat: 10g | Protein: 11g | Carbohydrates: 31g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!

    This post was originally shared on March 8, 2017 and was completely rewritten with process shots, video and new images on 27/6/2021.

    « Puff Pastry Pizzas
    Apple, Carrot and Coconut Cake »

    Reader Interactions

    Comments

    1. Suzy @ In The Lyons Den says

      March 14, 2017 at 8:46 pm

      My idea of awesome because they look so easy but delicious! My kids are now finally getting into mixed foods, like they ate tacos tonight as a whole taco and not all individual so these would be great! Will have to try them.
      #humpdayhype

      Reply
      • Kylie says

        March 14, 2017 at 9:49 pm

        Mixed foods make all the difference, it means variety is so much easier.

        Reply
    2. mummamorrison says

      March 10, 2017 at 12:37 pm

      I love how simple and easy these are to make. Adding this to my list of recipes to try soon (after a grocery shop...) including the Lemon and Coconut loaf I've been meaning to try. Yum!!
      #humpdayhype

      Reply
    3. currywinters says

      March 09, 2017 at 3:43 am

      These sound great! I love things to freeze and pull out later also! Thanks for healthy yummy options! #humpdayhype

      Reply
    4. Healthy Little Foodies says

      March 08, 2017 at 1:53 pm

      These look great, Kylie. I've never tried rice in fritters, this I have to do!

      Reply
      • Kylie says

        March 08, 2017 at 2:35 pm

        Thanks Amy, it's awesome for adding a bit more substance to a fritter.

        Reply

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