📝 About This Recipe
Inspired by the indigenous culinary traditions of the Great Lakes region, these fritters celebrate the nutty, earthy complexity of genuine wild rice. Each bite offers a sophisticated contrast between a crisp, golden-brown exterior and a tender, chewy center punctuated by sharp cheddar and fresh scallions. These savory cakes are a versatile masterpiece, perfect as an elegant appetizer or a hearty vegetarian main course that honors the 'Manoomin' (good berry).
🥗 Ingredients
The Fritter Base
- 3 cups Wild Rice (cooked and chilled (ideally long-grain aquatic wild rice))
- 1/2 cup All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 2 Large eggs (lightly beaten)
- 1/2 cup Sharp white cheddar cheese (freshly grated)
Aromatics and Seasoning
- 3 pieces Scallions (white and green parts, thinly sliced)
- 2 tablespoons Fresh parsley (finely chopped)
- 2 cloves Garlic (minced into a paste)
- 3/4 teaspoon Kosher salt (plus more for finishing)
- 1/2 teaspoon Black pepper (freshly cracked)
- 4-5 tablespoons Grapeseed or vegetable oil (for pan-frying)
Smoked Paprika Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Smoked paprika (pimentón)
- 1 teaspoon Honey (to balance the acidity)
👨🍳 Instructions
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1
Begin by making the aioli. In a small bowl, whisk together the mayonnaise, lemon juice, smoked paprika, and honey until smooth. Cover and refrigerate to allow flavors to meld while you prepare the fritters.
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2
Ensure your cooked wild rice is well-drained and cold. If it is too wet, the fritters may fall apart; pat it with a paper towel if necessary.
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3
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper to ensure even distribution of the leavening agent.
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4
Add the chilled wild rice, grated cheddar, sliced scallions, chopped parsley, and minced garlic to the flour mixture. Toss with a spatula until the rice is evenly coated in flour.
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5
Pour the beaten eggs over the rice mixture. Using a sturdy spatula, fold the ingredients together until a thick, tacky batter forms. The rice should be held together by the egg and flour 'glue'.
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6
Let the batter rest for 5-10 minutes. This allows the flour to hydrate, which helps the fritters stay together during frying.
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7
Place a large cast-iron or heavy-bottomed non-stick skillet over medium heat. Add enough oil to coat the bottom in a thin, shimmering layer (about 3 tablespoons).
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8
Test the oil by dropping a single grain of rice into it; if it sizzles immediately, the oil is ready.
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9
Using a 1/4-cup measuring cup or a large cookie scoop, portion the batter into the skillet. Do not overcrowd; cook 4-5 fritters at a time.
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10
Gently flatten each mound with the back of a spatula to create a patty about 1/2-inch thick.
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11
Fry for 3-4 minutes on the first side until deeply golden brown and crisp. Resist the urge to move them too early.
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12
Carefully flip the fritters and cook for another 3 minutes on the second side. The cheese should be melty and the edges lacy and brown.
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13
Transfer the finished fritters to a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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14
Immediately sprinkle with a tiny pinch of kosher salt while they are still hot from the oil.
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15
Repeat with the remaining batter, adding more oil to the pan as needed. Serve warm with a generous dollop of the smoked paprika aioli.
💡 Chef's Tips
Always use cold, pre-cooked rice; warm rice will release too much moisture and make the fritters mushy. If the batter feels too loose, add an extra tablespoon of flour; if too dry, add a teaspoon of water or another egg yolk. Avoid using 'wild rice blends' that contain white or brown rice, as the texture and moisture levels differ significantly. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend or chickpea flour. To keep fritters warm while cooking in batches, place the wire rack in a 200°F (95°C) oven.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a hard apple cider to cut through the richness of the fritters. Serve alongside a bright arugula salad with a lemon-shallot vinaigrette for a balanced lunch. Top with a poached egg for a sophisticated Northwest-inspired brunch dish. Accompany with a side of cranberry compote for a beautiful sweet-and-savory flavor profile. Serve as a side dish to roasted duck or grilled salmon for a complete regional feast.