Wild Rice Fritters with Parmesan and Chives
These tasty fritters will be a hit with anyone at your table! They are fun to eat, packed with nutrients, perfect for any meal, and star California-grown Wild Rice.
This recipe was developed by our friend @themichellekimchee and was a winner of the 2021 USA Rice and Feedfeed National Rice Month recipe contest.
Serving SizeTwo fritters
- ⅔ cup cooked wild rice (see below)
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ⅛ teaspoon garlic powder
- 1 extra large egg, beaten
- 1 cup half and half
- 3 tablespoons chives, chopped
- ½ cup parmesan, freshly
- grated butter for frying
- Cook wild rice according to package instructions. When cooking rice, substitute vegetable stock for water and add ½ teaspoon salt, ¼ teaspoon white pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder for each half cup of uncooked rice.
- Combine flour, baking powder, salt, white pepper, and garlic powder in medium bowl. Beat egg into half and half in small bowl. Fold into dry ingredients.
- Gently fold rice, chives, and parmesan into batter. Batter will be thick.
- Melt one tablespoon butter on medium hot griddle or pan. Once butter is slightly browned, drop batter onto buttered surface in ¼ cup dollops.
- After 2-3 minutes, you may notice some bubbles in the batter. When the edges of each fritter appear to be dry around the perimeter, gently flip over with a spatula large enough to hold entire fritter. Fritters will rise a little as they cook on the second side. When completely cooked through, remove and place on warm plate. Repeat cooking process until all fritters are complete.
- Serve with additional grated parmesan, chives, and butter.