Savory Rice Pancakes

On Saturday, I made a huge pot of risotto. It was just basic risotto, with some sauteed scallions  and shredded sun dried tomatoes stirred in at the end. I NEVER accomplish cooking risotto in the estimated twenty minutes that most recipes specify, but that's for another post at another time.  Even though the risotto took almost forty minutes to cook, it was worth it. Because I made a large amount, I had enough leftover risotto to make rice pancakes last night.  The next time you make risotto, make enough to have leftovers. The pancakes are incredibly easy to make and taste fabulous.  Then the only hard part is limiting yourself to only three pancakes.

I ate just three pancakes (so hard), but Bob certainly didn't limit himself. But, that's OK. He works out everyday for almost 2 hours, runs in half marathons, kayaks, etc.  So, he can eat eight pancakes and not feel any guilt--or show the effects from the calories.

Basically, you mix beaten eggs into your risotto--at a measure of one egg per cup. Then you cook them in melted butter or olive oil.  They don't fall apart because the risotto is very congealed after it's been in the fridge.  These are one of the easiest pancakes to make.

The texture is not at all like pancakes made with flour. It's tender, but the rice gives it a slightly chewy, flakey mouth feel. 

Rice Pancakes (risotto al salto)
Williams Sonoma

3 eggs
3 cups (15 oz/470 g) leftover basic risotto (no big chunks of food in it) at room temperature
6 tablespoons butter or olive oil (3 oz/90 g)
Freshly grated parmesan cheese for grating

In a medium bowl, lightly beat the eggs and add the risotto.  Stir to blend well.

In a large nonstick pan, melt the butter (or add oil) and heat over medium heat.  When the foam subsides, drop heaping tablespoons of the risotto into the pan, about 4 pancakes.  Using a spatula, quickly flatten each mound of risotto and then mold sides to form a thin round 2-3 inches in diameter.  Cook until the bottoms are browned and the pancakes hold together when you try to lift them with a spatula, about 4-5 minutes.  Turn and cook until the other sides are browned, about 5 minutes longer

Transfer the pancakes to a platter and keep warm.  Repeat the cook the other pancakes in two batches.  Sprinkle with the cheese and serve at once. 

It should make about 12 small pancakes. 

Comments

[ann]

nice!!!
i always try to make these and can never understand why they don't hold together, now i know!
thanks so much!

[Shannon]

Mmmmm, savory pancakes, my favorito!

By the way, Sher, I finally got around to making your Vietnamese Chicken Salad last night and we both just about died from the deliciousness. I'd added 3 serranos and it was incredibly hot, maybe too much so for me. That will become a staple food around here, no doubt, as it's so easy to make. Thanks!

[sher]

Ann,

I always had the same problem--but it was so easy to make them with the leftover risotto. It sure is a pain to try and make a dish and everything keeps falling apart, eh?

Shannon,

3 serranos!! YOWZA!!! You are really brave. :) I sure love that salad. Full of flavor and no oil.

[Ramya]

Hi sher,
your recipe is simply delicious.I will have a try.Will bit be sufficient to use egg white.I am avoiding egg yolks.Will it be O.K.?

[Gerald]

I love savory pancakes too. I prefer leftover rissotto to freshly cooked. Have you ever tried rolling them into balls, breading them, and then deep-frying? I don't know what they're called, I think 'poplete', but they serve it at my favorite Italian winebar in NYC.

[sher]

Ramya,

I've never made them just using egg white, but I can't imagine why that wouldn't work. Not sure how many egg whites you need to add, but you could start off with one egg-white per cup of the risotto and do a couple test pancakes to see if you need more. Let me know how that goes if you make them.

Gerald,

I think the risotto would make it much easier to make the fried rice balls. My mom made the ones with the cubes of mozzerella in them, but they were hard for her to do because they would fall apart before she could fry them. But, with this kind of rice, that wouldn't happen. Hope you're having a good time in school!!