Gluten-Free Crispy Savory Rice Pancakes
Golden-brown pan-fried rice cakes studded with fresh scallions and thyme. Cooked rice binds with egg into a loose batter that crisps on both sides over medium-high heat. Serve warm as a side dish or light main with sour cream or hot sauce.
Ingredients
- 1 cup cooked rice
- 1 egg, large, beaten
- ⅓ cup scallion, slicedchives1:1herbs
similar mild onion flavor
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper, fresh ground
- 2 tablespoon oil, for frying
Instructions
- 1
Combine cooked rice, beaten egg, sliced scallions, dried thyme, salt, and black pepper in a bowl.
- 2
Heat oil in a large nonstick skillet over medium-high heat.
- 3
Drop heaping tablespoon portions of rice mixture into the skillet, flatten slightly, and fry until brown on both sides.
- 4
Drain on paper towels.
Tips
Flatten pancakes gently so they cook through and brown evenly.
Use nonstick skillet to prevent sticking without excess oil.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat in skillet over medium heat.
Prepare rice mixture and refrigerate up to 1 day. Fry just before serving for best texture.
Serve warm with sour cream, hot sauce, or fresh herbs as garnish.
Common Mistakes
Do not skip flattening to avoid uneven cooking and dense centers.
Do not overcrowd skillet to avoid steaming instead of frying.
Do not use high heat to avoid burning exterior before interior cooks through.