A plate of three Wild Rice Fritters.

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.

  • Servings
  • Serving Size
    Two 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.

Recipe Notes

Can be served as a side for breakfast, lunch, or dinner. Can also be made into smaller, bite size pieces for appetizers and topped with smoked salmon, ham, etc.