No-Potato Chive Latke

• 1 cup cooked short grain rice
• 1/2 cup rice flour
• 2 tablespoons chives or green onion
• 1 tablespoon rice oil
• 1 teaspoon salt
• 1 teaspoon dill
• 1 cup water
• rice oil for frying

1. Place all ingredients in a bowl and stir until just mixed. Do not over-mix.
2. Allow batter to rest for 30 minutes.
3. Pour enough oil in a non-stick skillet to cover the bottom. Do not use an iron skillet. Rice flour doesn't perform well on iron skillets. I find that this batter does best in a non-stick skillet.
4. Turn heat to medium or medium-high. When the oil is thoroughly heated, ladle batter into the pan and gently press to flatten. Keep your ladle in a bowl of water to prevent the batter from sticking. If the batter begins to stick to the ladle, just dip the it in the water again.
5. Cook the latke until light brown on one side. Watch your heat and only turn them one time. If the latke cook too slow, they will be hard on the inside or too fast and they will be mushy.
6. Once the latke have cooked on each side, place them on plate with a paper towel to cool.
7. Serve with honey or applesauce.

rice, rice flour, chives, rice oil, salt, dill, water, rice oil

Taken from food52.com/recipes/7969-no-potato-chive-latke (may not work)