Pin it
Crunchy outer layers break open to reveal soft middles bursting with earthy wild rice, melty cheese, and moist chicken in these mouthwatering fritters. Each tasty mouthful delivers just the right mix of crunch and softness, while the smooth garlic herb dip adds a cool touch that works great with the mild spiciness. Handy enough to enjoy as snacks, dinner, or stuffed in bread, these crowd favorites fix so many meal dilemmas without fuss.
The first time I brought these fritters to a block party, they were gone in seconds. Even the folks who usually stay away from wild rice couldn't stop grabbing more. My hubby asks for them every week now, saying they hit the spot like burgers but feel a bit more special. There's something about that mix of the crispy shell, nutty rice and stretchy cheese that just hooks everyone – even the fussiest eaters can't resist.
Premium Ingredients
- Real wild rice: Authentic wild rice gives a nutty flavor and chewy bite that mixed versions can't match
- Stretchy cheese: Swiss and Gruyère mix adds nutty richness though any cheese that melts well works great
- Juicy chicken: Fresh cubed breast meat stays perfectly moist inside the fritters
- Mayonnaise: Regular mayo adds richness and keeps everything stuck together
- Real garlic: Fresh cloves pack way more punch than the dried stuff
- Parsley: Adds a fresh kick that cuts through the richness and makes them look pretty
- Cayenne pepper: Just enough heat to make the flavors pop without burning your mouth
I found out by accident that letting the fritter mix sit before cooking makes them way better. My first batch went straight into the pan and turned out okay, but when I let the batter chill overnight, they were totally transformed. That waiting time lets the flour and rice soak up moisture while the flavors mingle together, so you end up with fritters that don't fall apart and cook up super crispy.
Winning Method
- Cook the rice right:
- Follow the package instructions for pure wild rice, knowing it'll take extra time compared to white rice.
- Mix the wet stuff:
- Beat mayo, flour and eggs together until you've got a smooth mix with no lumps.
- Throw in flavors:
- Add grated garlic, cayenne, salt and pepper, mixing well so everything's spread out.
- Toss it all together:
- Gently mix in the cheese, cooked rice, chopped chicken and parsley until everything's evenly spread out.
- Let it rest:
- Cover the bowl and stick it in the fridge for at least two hours, but overnight works even better.
- Get the oil hot:
- Pour neutral oil in a heavy pan about quarter inch deep and heat it up well.
- Scoop them right:
- Use a cookie scoop to make same-sized fritters so they'll cook evenly.
- Press them down:
- Lightly flatten each scoop with a spoon to the right thickness without squishing too hard.
- Take your time cooking:
- Fry until they're deep golden brown on one side before carefully flipping them over.
- Get rid of extra oil:
- Put cooked fritters on paper towels to soak up the extra grease before serving.
- Whip up the sauce:
- Mix mayo, lemon juice, cayenne, garlic powder and chopped parsley in a small bowl.
- Make it taste right:
- Try the sauce and add more lemon, cayenne or salt until it's just how you like it.
Pin it
I learned the hard way that using rice blends instead of true wild rice really messes up these fritters. My first try with a mostly brown rice blend left me with soggy fritters that missed that special nutty flavor. Though it costs more and takes longer to cook, pure wild rice creates that amazing texture and taste that makes these fritters something special.
Serving Suggestions
Put the warm fritters on a plate with a small dish of garlic herb sauce for dipping, or make it a meal with a simple green salad topped with lemony dressing.
Smart Twists
Swap chicken for shrimp or crab for a seafood version, mix in finely chopped bell peppers for extra taste, or use cornstarch instead of flour to make them gluten free.
Keeping Leftovers
Keep cooked fritters in a sealed container for up to three days. Freeze them separately for easy meal prep and warm them in the oven to keep them crispy.
Pin it
I came up with these fritters during the holidays when I wanted something fancy but practical for guests. Now they show up on our table all the time, which just goes to show that sometimes your most useful recipes come from specific moments of need.
Frequently Asked Questions
- → Can I use leftover cooked chicken for these fritters?
- For sure! You can use leftover or store-bought rotisserie chicken in these fritters. Just chop or pull apart about 2 cups worth instead of using raw chicken breast. Since the chicken's already done, you'll just need to cook the fritters until they turn golden and warm through, which might take a bit less time.
- → Is it okay to make the fritter mix the day before?
- You bet! The fritter mix actually gets better when made ahead. You can fix it up to 24 hours early and keep it in the fridge. This waiting period helps all the flavors come together and makes the mixture stiffer, so it's easier to shape your fritters when you're ready to cook.
- → What can I use if I can't get wild rice?
- No wild rice? No problem! Try brown rice, a wild rice mix, or even quinoa instead. They'll each bring their own twist to the taste and feel, but they'll all work nicely. Just make sure whatever grain you pick is fully cooked and cooled off before you mix it into your fritter batter.
- → Can I bake these fritters to make them healthier?
- Yes, you can definitely bake them for a lighter option. Heat your oven to 400°F, put down some parchment on a baking sheet, and give it a light spray of cooking oil. Drop spoonfuls of mix onto the sheet, press them down a bit, and bake for around 15-20 minutes. Flip them halfway through until they look golden brown all over. They won't get as crunchy as fried ones but they'll still taste great.
- → How can I tell when the fritters are done cooking?
- Your fritters are ready when they've turned golden brown on both sides and feel firm when you touch them. If you're worried about the chicken being done, cut one fritter open to check there's no pink left in the chicken pieces, or stick a meat thermometer in to make sure they've hit 165°F inside.
- → Will these fritters freeze well?
- These fritters freeze amazingly well! After you cook them, let them cool down all the way, then lay them out on a baking sheet and freeze until hard. Then just move them to a freezer bag or box and they'll keep for up to 3 months. When you want to eat them, put the frozen fritters on a baking sheet in a 350°F oven for about 10-15 minutes until they're hot and crispy again.