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No more sad containers of rice in the fridge! At least, that is what my brain yelled in delight once my teeth bit into a crispy and savory, hot fritter that I had dunked in a bowl of creamy, spicy bbq mayo. I nearly ate all of the fritters myself until I decided to share with Eric because of...kindness?

Be kind to yourself and others and leftover rice and make these delicious nuggets of yum.

I always use leftover rice, but if you need to make some first, your yield should be about 2 cups.

Notes: Mayonnaise is Hellmann's light. BBQ sauce is Stubb's.


Ingredients: 2 cups cooked rice, one large egg, one chopped shallot (or 1/4 cup chopped onion), 2 tbsp. chopped fresh herbs (I used parsley and basil), 1 tsp. minced garlic, 1/2 tsp. salt, 1/2 tsp. pepper, 2 tsp. corn starch (optional). For the Spicy BBQ Mayo: 1/3 cup mayonnaise, 2 tbsp. bbq sauce, 1/4-1/2 tsp. cayenne pepper, 1/4 tsp. salt, and 1/4 tsp. pepper.

Makes about 15 fritters.

1. Pour rice into the bowl of a food processor. Blitz until rice is broken up and slightly sticky. Pinch between your fingers to check. If rice is not sticking together well, blitz in the corn starch.

2. Add the egg, shallot, herbs, salt, and pepper to the rice. Blitz to combine. Scoop out 1 1/2 inch packed balls (or scoop and roll into balls) and place onto a paper-lined baking sheet. Refrigerate for 15 minutes.

3. Heat 3 tbsp. of olive oil in a skillet over medium-high heat. Once the oil is glossy, fry half the fritters until the bottoms are golden. Flip over and press done to flatten. Continue cooking until golden on the bottom. Remove to paper towels, and follow with the rest of the fritters, adding more oil to the skillet if necessary.

4. Make the Spicy BBQ Mayo: Stir all ingredients until well combined. Taste. Add more cayenne pepper or salt/pepper to your liking. Serve on the side of the fritters.

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