Quick & Easy Potato and Rice Fritters
Whip up these delightful, crispy potato and rice fritters in no time! Perfect for a speedy breakfast or a light snack, they're made with simple, common ingredients and offer a satisfying crunch. A clever way to use leftover rice and fresh potatoes!
Ingredients
- 1.1 lbPotatoes
- 1 cupCooked rice (cooled)
- 1Large egg
- 2 tablespoonsCornstarch
- 2Green onions, thinly sliced
- 0.5 teaspoonSalt
- 0.3 teaspoonBlack pepper
- 0.3 cupVegetable oil for frying
Instructions
- 1
Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and firmly squeeze out as much excess liquid as possible. In a large bowl, combine the squeezed grated potatoes with the cooked and cooled rice.
⏱ 5 min - 2
Add the egg, cornstarch, sliced green onions, salt, and black pepper to the potato and rice mixture. Mix thoroughly with a spoon or your hands until all ingredients are well combined and form a cohesive batter.
⏱ 3 min - 3
Heat the vegetable oil in a large non-stick skillet over medium heat. While the oil heats, scoop about 2 tablespoons of the mixture for each fritter and gently flatten into disc shapes, approximately 1/2 inch thick.
⏱ 2 min - 4
Carefully place the formed fritters into the hot oil, ensuring not to overcrowd the pan. Cook for 3-5 minutes on each side, or until they are golden brown and wonderfully crispy.
⏱ 8 min - 5
Remove the cooked fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve warm with your preferred dipping sauce, a dollop of Greek yogurt, or a fresh salsa.
⏱ 2 min