These Rice Pakoras have a crisp texture outside and are soft within. SO good, you won’t know they're made from rice. I make pakoras whenever I have leftover rice. For maximum health benefit, it's best to use freshly cooked rice. So, if you have any rice leftover after lunch, make fritters that same evening. I often enjoy pakoras with a cup of hot Earl Grey tea. Bon Appétit.

SERVINGS: 15 Pakoras
PREP TIME: 15-minutes
COOK TIME: 20-minutes

INGREDIENTS:

2 cups cold cooked long-grain white rice
1 medium red onion, finely chopped
1/3 cup cilantro, finely chopped
2 tablespoons ginger, finely grated
2 Serrano or Fresno chilies, stemmed, seeded and minced
3/4 cups plus 2 tablespoons chickpea flour
Kosher salt and ground pepper
1 quart neutral oil, for frying

INSTRUCTIONS:

1. In a medium bowl, stir together the rice, onion, cilantro, ginger, chilies, chickpea flour, 1 teaspoon salt and 1/2 teaspoon pepper, breaking up any clumps of rice. Stir in 2/3 cup water, then let stand for about 10 minutes.

2. In a large saucepan, pour oil to a depth of 2 inches and heat over medium to 350 degrees. Drop about six 2-tablespoon portions of batter into the oil. Cook, turning occasionally, until the pakora are golden brown all over, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and sprinkle with salt. 

3. Fry the remaining batter in the same way, allowing the oil to return to 350 degrees before each batch; sprinkle the pakora with salt immediately after frying. Serve with cilantro chutney and/or spicy ketchup. 

TIPS: Don't overcrowd the saucepan when frying the pakora or the temperature of the oil will drop dramatically, resulting in greasy fritters. There should be enough room so the pakora float freely. Also, be sure to allow the oil to return to 350 degrees before frying another batch. 

If you're hesitant to deep-fry, use a little less chickpea flour and pan-fry. 

WINE PAIRING: My favorite wines to pair with Rice Pakora are: Argentinian Malbec, German Riesling and California Chardonnay.