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!
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.
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.
More fritter ideas:
Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see what you've been making!
Zucchini and Rice Fritters
Ingredients
- 1.5 cups brown rice cooked
- 3 zucchinis grated
- 1 cup frozen peas
- 100 grams fetta cheese crumbled
- 1 tbsp fresh mint finely chopped
- 1 brown onion diced
- 2 eggs lightly whisked
- 1 cup panko breadcrumbs
- 2 tbsp 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
Recipe video
Nutrition
This post was originally shared on March 8, 2017 and was completely rewritten with process shots, video and new images on 27/6/2021.
Suzy @ In The Lyons Den says
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
Kylie says
Mixed foods make all the difference, it means variety is so much easier.
mummamorrison says
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
currywinters says
These sound great! I love things to freeze and pull out later also! Thanks for healthy yummy options! #humpdayhype
Healthy Little Foodies says
These look great, Kylie. I've never tried rice in fritters, this I have to do!
Kylie says
Thanks Amy, it's awesome for adding a bit more substance to a fritter.