📝 About This Recipe
These elegant croquettes celebrate the nutty, earthy depth of authentic North American wild rice, offering a sophisticated twist on a classic grain-based appetizer. Each bite delivers a stunning contrast between the shatteringly crisp breadcrumb exterior and the creamy, savory center flavored with sharp Gruyère and aromatic herbs. Perfect as a refined starter or a hearty vegetarian side, these croquettes elevate the humble Zizania grain to gourmet status.
🥗 Ingredients
The Croquette Base
- 3 cups Cooked Wild Rice (chilled, must be true wild rice for best texture)
- 1 cup Gruyère Cheese (finely shredded)
- 2 pieces Shallots (minced very finely)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 1/4 cup All-purpose Flour (to bind)
- 2 pieces Large Eggs (lightly beaten)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading
- 1.5 cups Panko Breadcrumbs (for maximum crunch)
- 1/2 teaspoon Smoked Paprika (mixed into breadcrumbs)
- 2 cups Neutral Oil (such as grapeseed or vegetable oil for frying)
Roasted Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 3-4 cloves Roasted Garlic (mashed into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Chives (finely snipped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chilled cooked wild rice, shredded Gruyère cheese, minced shallots, and fresh thyme. Ensure the rice is cold, as this helps the croquettes hold their shape.
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2
Sprinkle the flour over the rice mixture and toss to coat evenly. This acts as the primary binder for the moisture.
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3
Add the beaten eggs, salt, and black pepper to the bowl. Use a sturdy spatula to fold everything together until a sticky, cohesive dough forms.
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4
Line a baking sheet with parchment paper. Using a small ice cream scoop or a tablespoon, portion out the mixture into golf-ball-sized rounds (about 2 tablespoons each).
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5
Roll the portions between your palms to create smooth spheres or slightly flattened discs. Place them on the prepared baking sheet.
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6
Chill the formed croquettes in the refrigerator for at least 30 minutes. This is a crucial step to prevent them from falling apart during frying.
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7
While the croquettes chill, prepare the aioli by whisking together the mayonnaise, roasted garlic paste, lemon juice, and chives in a small bowl. Set aside in the fridge.
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8
In a shallow dish, mix the Panko breadcrumbs with the smoked paprika. Take each chilled croquette and roll it firmly in the breadcrumbs until completely coated.
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9
In a heavy-bottomed skillet or Dutch oven, heat about 1 inch of oil to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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10
Carefully lower 4-5 croquettes into the hot oil using a slotted spoon. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasiness.
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11
Fry for 3-4 minutes, turning gently with tongs, until the exterior is a deep golden brown and the cheese inside has melted.
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12
Remove the croquettes and place them on a wire rack set over paper towels to drain. Immediately hit them with a tiny pinch of salt while hot.
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13
Repeat with the remaining batches. Serve warm alongside the roasted garlic aioli.
💡 Chef's Tips
Always use chilled rice; warm rice will release too much starch and make the croquettes gummy. If the mixture feels too wet to handle, add an extra tablespoon of flour one at a time until manageable. For a gluten-free version, substitute the all-purpose flour with almond flour and use gluten-free Panko. To test if the oil is ready without a thermometer, drop a single breadcrumb in; if it sizzles vigorously immediately, it's ready. Avoid using 'Wild Rice Blends' that contain white rice, as the textures and cooking times vary too much for a consistent croquette.
🍽️ Serving Suggestions
Pair with a crisp, dry Sauvignon Blanc or a light pilsner to cut through the richness. Serve on a bed of dressed baby arugula for a fresh, peppery contrast. Accompany with a side of cranberry-orange relish for a nod to traditional Indigenous flavors. These make excellent passed appetizers at a cocktail party served on small bamboo skewers. Add a few drops of hot honey over the top for a sweet and spicy kick.