Rice Johnny Cakes
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A simple, comforting side dish made with leftover rice, flour, and a touch of sweetness. These are pan-fried to golden perfection and are a great way to use up cooked rice.
1 cup
All-Purpose Flour
1/2 cup
Cornmeal
1 tsp
Baking Powder
1/2 tsp
Salt
2 cups
Cooked White Rice-cooled
See all 9 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A simple, comforting side dish made with leftover rice, flour, and a touch of sweetness. These are pan-fried to golden perfection and are a great way to use up cooked rice.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients and mix well.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Heat Vegetable Oil in a large skillet over medium heat.
Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of a spoon.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve warm.
1 cup
120 g
All-Purpose Flour
1/2 cup
60 g
Cornmeal
1 tsp
5 mL
Baking Powder
1/2 tsp
2.5 mL
Salt
2 cups
480 mL
Cooked White Rice-cooled
1 cup
240 mL
Milk
1
1
Egg
2 tbsp
30 mL
Sugar
2 tbsp
30 mL
Vegetable Oil
Equipment
Large Bowl
Whisk
Large Skillet
Spoon
1 cup
120 g
All-Purpose Flour
1/2 cup
60 g
Cornmeal
1 tsp
5 mL
Baking Powder
1/2 tsp
2.5 mL
Salt
2 cups
480 mL
Cooked White Rice-cooled
1 cup
240 mL
Milk
1
1
Egg
2 tbsp
30 mL
Sugar
2 tbsp
30 mL
Vegetable Oil
Instructions
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients and mix well.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Heat Vegetable Oil in a large skillet over medium heat.
Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of a spoon.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve warm.
Nutrition per serving
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