I meant to say earlier that those leftover rice fried patties I made last night were delicious. Cary didn't like them at all, though. He's picky like that. They would even make a nice snack, too, maybe with some dipping sauce right out of the fridge cold. I will definitely be making more every time I have leftover rice. I have to watch myself, or I will eat too many for my diet.
Oh, Sherree! I've got a recipe saved from an old Food Network Magazine that I've held on to for several years, but never tried. Yours sound very similar! It's from the country singer Trisha Yearwood, and the photograph accompanying the recipe looked so good (and made great use of leftover rice and corn, and in the article she mentioned they sometimes grab a cold one from the fridge, too.. We always seem to have leftover corn that's not really enough to do much with but nobody eats (and I don't put it in vegetable soup). She included a recipe for her Green Goddess dipping sauce that looked pretty good, especially if you grow the herbs yourself, but knowing my crew, good old ranch dip will probably be the most popular After reading your report, now I'm really going to make these soon.
Trisha Yearwood's Crispy Rice Corn Fritters
2 C cooked white rice (can be warm or cold)
4 green onions, sliced in 1/4 inch rounds
1 C corn kernels (thaw if using frozen)
1 C grated cheddar cheese
3 T diced drained pimentos
12 large fresh basil leaves, sliced in thin ribbons (I'd use dried basil if no fresh handy)
4 large eggs
1 t paprika
1 t salt
1/4 freshly ground black pepper
Oil for frying
Sour cream or Ranch Dip, or Green Goddess Dip (see below)
1. Stir together the rice, green onions, corn, cheese, pimentos and basil. In another bowl whisk together the eggs, paprika,salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
2. Fill a large cast-iron skillet with 1/4 inch of oil and heat over medium-high heat until it shimmers. Line a baking sheet or plate with paper towels and set aside.
3. Scoop 1/4 C of the rice mixture, pressing down lightly in the measuring cup to flatten, then turn it out into the hot oil and lightly flatten it. Cook 3 or 4 at a time depending on size of skillet. Fry for 1 1/2 - 2 minutes until browned underneath. Don't move them around in the skillet so they keep their shape and don't fall apart. Gently flip the fritters and fry for another 2 - 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a little salt while warm. Serve with dollop of sour cream or Green Goddess Dip.
Makes 12
Green Goddess Dip
1 1/2 C fresh parsley leaves
1 C fresh mint leaves
1/2 C fresh basil leaves
1 bunch of chives, chopped (about 1/4 C)
1/2 C sour cream
1/4 C mayonnaise
Zest and juice of 1 lemon (about 2 T juice)
1 8oz pkg cream cheese at room temperature
1/2 t salt
1/4 t fresh ground black pepper, more if desired
In food processor, combine all ingredients and process for 3 minutes, stopping and scraping down sides of bowl occasionally. Add more salt and pepper if needed.
I think these might be good using spices traditionally associated with Mexican foods, too: chili powder, cumin, a pinch of oregano, garlic, etc.
