CRISPY RICE CORN FRITTERS

Crispy Rice Corn Fritters image

Provided by Trisha Yearwood

Time 30m

Yield 12 corn fritters, plus 4 to 6 servings of Green Goddess dip

Number Of Ingredients 22

2 cups cooked white rice, cooled or cold
4 green onions, sliced into 1/4-inch rounds
1 cup fresh or frozen sweet corn kernels, thawed if frozen
4 ounces cheddar cheese, grated (1 cup)
3 tablespoons diced pimentos, drained
12 large basil leaves, sliced into thin ribbons
4 large eggs
1 teaspoon sweet paprika
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
Vegetable oil, for frying
Sour cream or Green Goddess Dip (recipe follows), for serving
1 1/2 cups fresh parsley leaves
1 cup fresh mint leaves
1/2 cup fresh basil leaves
1 bunch chives, chopped (about 1/4 cup)
1/2 cup sour cream
1/4 cup mayonnaise
Zest and juice of 1 lemon (about 2 tablespoons juice)
1 8-ounce package cream cheese, at room temperature
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed

Steps:

In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium 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.
Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.