Rice fritter
Combine all ingredients into a mixing bowl and mix well until the dough is well combined, sticky and can be formed. Form the rice mixture into the desired shape
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Cooking tools:
- Deep-fry thermometer
- Kitchen scale
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Grater
Ingredients
- 300g leftover cooked rice
- 30g almonds chopped
- 20g grated ginger
- 2pc green chili chopped
- 20g chopped coriander
- 20g vegetable stock seasoning powder
- 10g curry leaves
- 5g crushed black pepper
- 30-60g corn starch
- Water to bind the dough
- 1 liter of vegetable oil (for frying)
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