Cheese-Rice Latkes

• 2 cups cooked brown or white rice
• 3/4 cup shredded white Cheddar cheese, Swiss cheese or other similar cheese (about 3 ounces)
• 3 large eggs, separated
• 3 tablespoons all-purpose flour
• Salt to taste
• Generous pinch of freshly ground black pepper
• 18 teaspoon cream of tartar
• Vegetable oil for frying

1. In medium-sized bowl mix together rice, cheese, egg yolks, flour, salt and pepper.
2. In separate bowl beat egg whites together with cream of tartar until stiff but not dry.
3. Fold beaten egg whites into rice mixture until completely combined.
4. Heat 2 to 3 tablespoons oil over medium-high heat in a large skillet.
5. Spoon batter by rounded tablespoons into the skillet, using the back of the spoon to flatten each pancake.
6. Fry the latkes, turning them once, until they are golden and puffed.
7. Serve hot.

rice, shredded white cheddar cheese, eggs, allpurpose, salt, generous, cream of tartar, vegetable oil

Taken from cooking.nytimes.com/recipes/981 (may not work)