Name: Spanish-Style Leftover Rice Fritters Recipe
Prep time: 00:10:00
Cook time: 00:20:00
Total time: 00:30:00
Yield: 4 serving
Cuisine: Spanish
Ingredients: 1/2 cup all purpose flour (60 grams); 1 large egg; 1/3 cup club soda (90 ml); 1 small onion finely chopped; 1 clove garlic; 1 small carrot; 2 tbsp chopped parsley (8 grams); 1/2 tsp sweet smoked Spanish paprika (1.25 grams); 1 cup leftover cooked white rice (190 grams); 1/2 cup grated cheese (60 grams); sea salt & black pepper; 2 cloves garlic roughly chopped; 1/4 tsp saffron threads (.17 grams); 1/2 cup low fat mayonnaise (120 grams); 1 tsp lemon juice 5 ml; 1 tbsp extra virgin olive oil (15 ml); sea salt & black pepper; 1/3 cup extra virgin olive oil (90 ml); fresh parsley

leftover rice spanish style rice fritters recipe

Golden Saffron Team
2026-09-15
1 comments

Catergory: main-dish

Preparation: 00:10:00

Cooking: 00:20:00

Total: 00:30:00

Origin: Spanish

Calories: 418

Ingredients

1/2 cup all purpose flour (60 grams)
1 large egg
1/3 cup club soda (90 ml)
1 small onion finely chopped
1 clove garlic
1 small carrot
2 tbsp chopped parsley (8 grams)
1/2 tsp sweet smoked Spanish paprika (1.25 grams)
1 cup leftover cooked white rice (190 grams)
1/2 cup grated cheese (60 grams)
sea salt & black pepper
2 cloves garlic roughly chopped
1/4 tsp saffron threads (.17 grams)
1/2 cup low fat mayonnaise (120 grams)
1 tsp lemon juice 5 ml
1 tbsp extra virgin olive oil (15 ml)
sea salt & black pepper
1/3 cup extra virgin olive oil (90 ml)
fresh parsley

Spanish-Style Leftover Rice Fritters Recipe

Catergory: main-dish

Preparation: 00:10:00

Cooking: 00:20:00

Total: 00:30:00

Origin: Spanish

Calories: 418

These Spanish-Style Rice Fritters, known as Buñuelos de Arroz, are what simple comfort food is all about. We’re talking a light crispy texture on the outside with an incredible flavor in the inside, easy to make and done in just 30 minutes. But the best part? They’re made using leftover rice.

The leftover rice I used is just your typical steamed white rice. But you can mix things up and use other types of rice. To make the batter, I used all-purpose flour. If you want to make this recipe gluten-free, just substitute for the same amount of gluten-free flour.

I paired these rice fritters with a simple yet delicious aioli. Made with just garlic, saffron, mayonnaise, lemon juice and olive oil. You can pair them with other sauces. In this link, you will find four other sauces that work amazing with these fritters.

TIPS & TRICKS to Make this Recipe: Make sure to cook the fritters on a medium heat and nothing higher. Otherwise, they will brown too quickly on the outside and not fully cook in the inside. You can make the batter ahead of time. It will hold for up to 3 days in the fridge.

Instruction

TO MAKE THE RICE FRITTERS

Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk the egg, then add in the club soda and whisk everything together until you get a creamy batter, then add in the onion finely chopped, finely grate in the garlic, finely grate in the carrot (peeled), add in the chopped parsley, sweet smoked Spanish paprika and season with sea salt & black pepper, mix together.
Add in the cooked rice and grated cheese, give it one final mix until well mixed together
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes start adding in spoonfuls of the batter, all evenly spaced out and in a single layer, cook in batches, fry the fritters for 3 minutes per side or until golden fried, as you finish each batch, transfer the fritters into a dish with paper towels.
Add in the cloves of garlic roughly chopped into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, whisk together until you get a creamy texture.
Transfer the aioli into a small bowl and place over a serving dish, decorate the fritters around it and garnish with fresh parsley, enjoy!