Prep 30 mins
Cook 30 mins
I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal.
- 2 cups cooked rice
- 2 cups cooked quinoa
- 1 cup onion, chopped
- 1 cup cheddar cheese, grated
- 1⁄4 cup kernel corn
- 4 large eggs
- 1⁄4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- oil (for frying)
- Put all ingredients except oil in bowl.
- Let mixture sit while you warm the pan to medium high. You don't want the oil to smoke.
- Put oil in pan and heat.
- Drop batter mixture (it should be quite thick and chunky) by teaspoonfuls in to the pan.
- Flatten each fritter slightly with a fork.
- Fry each side until golden brown.
- Blot excess oil on paper towel.
- Note: These re-heat really well.