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Ingredients
2 cups cooked brown or white rice
¾ cup shredded white Cheddar cheese, Swiss cheese or other similar cheese (about 3 ounces)
3 large eggs, separated
3 tablespoons all-purpose flour
Salt to taste
Generous pinch of freshly ground black pepper
⅛ teaspoon cream of tartar
Vegetable oil for frying
Nutritional analysis per serving
18 grams carbs; 36 milligrams cholesterol; 162 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 96 milligrams sodium; 4 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In medium-sized bowl mix together rice, cheese, egg yolks, flour, salt and pepper.
- Step 2
In separate bowl beat egg whites together with cream of tartar until stiff but not dry. Fold beaten egg whites into rice mixture until completely combined.
- Step 3
Heat 2 to 3 tablespoons oil over medium-high heat in a large skillet. Spoon batter by rounded tablespoons into the skillet, using the back of the spoon to flatten each pancake. Fry the latkes, turning them once, until they are golden and puffed. Serve hot.
Private Notes
Comments
These are wonderful! What a sleeper hit, for kids and adults.
Can't believe this recipe isn't better known. It's one of the very best latkes ever, and my family has been making it since the recipe first appeared in the NYT (1985).
I often add scallions to the mix before frying.