Cheesy Chicken Wild Rice Fritters (Print Version)
# Ingredients:
→ Fritters
01 -
1/3 cup full fat mayonnaise
02 -
1/4 cup all-purpose flour
03 -
3 large eggs
04 -
1/4 teaspoon ground cayenne pepper
05 -
2 cloves garlic, freshly grated
06 -
1 teaspoon salt
07 -
1 teaspoon black pepper
08 -
1 1/2 cups shredded cheese (swiss, gruyere, or mozzarella)
09 -
1 1/2 cups cooked wild rice (from about 1/2 cup uncooked)
10 -
1 lb. chicken breasts, diced into 1/4 inch pieces
11 -
2 tablespoons fresh parsley, chopped
12 -
Oil for pan-frying (vegetable or canola)
→ Garlic Herb Sauce
13 -
1/2 cup mayonnaise
14 -
1 teaspoon fresh lemon juice
15 -
1/2 teaspoon ground cayenne pepper
16 -
1/2 teaspoon garlic powder
17 -
1 tablespoon fresh parsley, chopped
18 -
Salt and pepper to taste
# Instructions:
01 -
In a medium bowl, whisk together the mayonnaise, flour, eggs, cayenne pepper, grated garlic, salt, and black pepper until smooth. Add the shredded cheese, cooked wild rice, diced raw chicken pieces, and chopped parsley. Use a spatula to fold everything together until well combined. The batter will be somewhat thin, which is normal.
02 -
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This resting time allows the mixture to firm up and the flavors to meld together, making it easier to form and cook the fritters.
03 -
While the fritters are cooking, prepare the sauce by combining mayonnaise, lemon juice, cayenne pepper, garlic powder, and chopped parsley in a small bowl. Whisk until smooth and well blended. Taste and adjust with salt and pepper as needed. Refrigerate until ready to serve.
04 -
Heat a tablespoon of oil in a 10-inch skillet over medium heat. Using a small cookie scoop (or tablespoon measure) in one hand and a teaspoon in the other, drop portions of the fritter batter into the hot skillet. Use the teaspoon to spread each portion into a small circle, about 1½ inches in diameter.
05 -
Cook the fritters for 6-8 minutes total, flipping halfway through, until they're golden brown on both sides and the chicken is fully cooked through. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Continue with remaining batter, adding more oil to the pan as needed. Serve warm with the prepared garlic herb sauce for dipping.
# Notes:
01 -
These versatile fritters can be served as an appetizer with the dipping sauce, as a main dish with a side salad, or even as a sandwich filling in burger buns.
02 -
The fritter mixture needs to rest for at least 2 hours before cooking, so plan accordingly.
03 -
For a gluten-free version, substitute cornstarch for the all-purpose flour.