Crispy Rice & Potato Fritters with Spicy Tomato-Carrot Dip

Crispy Rice & Potato Fritters with Spicy Tomato-Carrot Dip ingredients

• 1 cup cold cooked white rice
• 2 medium russet potatoes
• 1/2 medium yellow onion
• 1/4 cup all-purpose flour
• 1 large large egg
• 2 tbsp fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable oil
• 1 tbsp olive oil
• 1/2 medium yellow onion
• 2 cloves garlic cloves
• 1 medium carrot
• 15 oz crushed tomatoes
• 1/2 cup vegetable broth
• 1/2 tsp red pepper flakes
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp fresh cilantro

How to make Crispy Rice & Potato Fritters with Spicy Tomato-Carrot Dip

1. Prepare the Fritter Mixture: In a large bowl, combine the 1 cup of cold cooked white rice and 2 medium cooked and mashed russet potatoes. Add the 1/2 finely minced yellow onion, 1/4 cup all-purpose flour, 1 large egg, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined and form a cohesive, thick mixture.
2. Form the Fritters: Divide the mixture into 12-16 equal portions. Lightly flour your hands if the mixture is sticky, then flatten each portion into a patty, about 1/2-inch thick and 2-3 inches in diameter. Place the formed fritters on a parchment-lined baking sheet.
3. Heat Oil for Frying: Pour 2 cups of vegetable oil into a deep, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). If you don't have a thermometer, a small piece of the mixture should sizzle immediately when dropped in.
4. Fry the Fritters: Carefully place 3-4 fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, turning once, until they are deeply golden brown and crispy.
5. Drain Fritters: Using a slotted spoon or tongs, transfer the fried fritters to a plate lined with paper towels to drain excess oil. Keep them warm in a low oven (200°F / 95°C) while you fry the remaining batches.
6. Start the Dip: While the fritters are frying, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the 1/2 chopped yellow onion and 1 finely diced carrot. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, and the carrot begins to tenderize.
7. Build the Dip Flavor: Add the 2 minced garlic cloves and 1/2 teaspoon red pepper flakes to the saucepan. Cook for 1 minute more until fragrant, stirring constantly to prevent the garlic from burning.
8. Simmer the Dip: Pour in the 15 oz can of crushed tomatoes and 1/2 cup vegetable broth. Add 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the carrots to become very tender.
9. Finish the Dip (Optional Blending): For a smoother dip, carefully transfer the hot mixture to a blender or use an immersion blender to process until desired consistency. Taste and adjust seasoning if necessary.
10. Serve: Garnish the dip with 1 tablespoon of fresh chopped cilantro. Serve the warm, crispy rice and potato fritters immediately with the spicy tomato-carrot dip on the side.

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