This recipe for Polish rice pancakes or placuszki z ryżu (plah-TSOOSH-kee z RIH-zhoo) fries up crispy and light and, like potato pancakes, can be eaten as a savory vegetarian or fasting side dish or main meal with sour cream or with sugar.
- 3 cups room-temperature cooked rice
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- In a medium bowl, combine eggs, milk, and salt until well mixed. Add rice and mix well. Add flour and mix until well incorporated.
- If serving the pancakes as a savory dish, fry in shortening or oil. If serving with sugar, fry in butter. Portion out 2 tablespoons of batter, spreading to a 3- to 4-inch pancake. Fry until golden brown, flip and brown the other side. Drain savory pancakes on paper toweling for a minute. Serve pancakes fried in butter immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|