Crispy Chronicles of Pantry Perfection
Crispy Spiced Rice Pancakes with Pantry Flair
40 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
When you have only rice and shelf staples, you discover just how many personalities rice can have. Tonight, it’s going crispy, savory, and surprisingly satisfying, with a crunchy crust and a hint of spice.
Ingredients
Yield
4
Instructions
- 01Rinse the rice thoroughly and cook it in a pot with 3 cups of water until tender but not mushy, about 15-18 minutes. Drain well and let cool for 5 minutes.
- 02In a large bowl, combine cooked rice, flour, baking powder, paprika, cumin, onion powder, garlic powder, dried oregano, and sugar. Mix well.
- 03Add the vinegar and 1/2 cup water to the rice mixture, stirring until a thick, sticky batter forms. Add more water, a tablespoon at a time, just until the mixture holds together but isn’t runny.
- 04Season the batter generously with salt and black pepper.
- 05Heat a nonstick skillet over medium-high and add enough oil to thinly coat the bottom. When oil shimmers, scoop a heaping 1/3 cup of batter per pancake into the pan and flatten gently with a spatula. Fry 2-3 at a time, depending on your skillet size.
- 06Cook each pancake for 3-4 minutes per side, until golden brown and crispy, lowering heat if browning too fast.
- 07Transfer to a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
- 08Serve hot, optionally with an extra sprinkle of paprika or a dash of vinegar on top.
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