Sweet Coconut Pandan Rice Fritters
These delightful fritters offer a tropical twist to your breakfast. Fragrant pandan leaves infuse a subtle, sweet aroma into tender rice, coated in a crispy coconut shell.
Prep Time
40 min
Difficulty
Easy
Servings
6
Calories
250 kcal
Instructions
- 1
In a large bowl, combine the cooked sticky rice, shredded coconut, granulated sugar, pandan extract, and salt. Mix well until all ingredients are evenly distributed.
~5 min - 2
Shape the mixture into small, flattened patties, about 2 inches in diameter and 1/2 inch thick. You should get about 12-15 fritters.
~10 min - 3
Heat the vegetable oil in a frying pan over medium heat. The oil is ready when a drop of the mixture sizzles immediately.
~5 min - 4
Carefully place the fritters into the hot oil, being careful not to overcrowd the pan. Fry in batches for about 3-4 minutes per side, until golden brown and crispy.
~10 min - 5
Remove the fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
~2 min - 6
Serve warm and enjoy the sweet, tropical flavors.
Tips
- For extra flavor, you can add a tablespoon of condensed milk to the rice mixture.
- These fritters are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven or air fryer to restore crispiness.
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