Quick & Easy Potato and Rice Fritters

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. 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. 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. 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. 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. 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