Cheesy Wild Rice Chicken Fritters with Garlic Herb Sauce
An easy dinner or appetizer idea! These cheesy wild rice chicken fritters are perfect to serve between burger buns, on a salad, or as appetizers for your next get together!
Servings: 28 -32 fritters
Ingredients
Fritters
- 1/3 cup mayonnaise full fat
- 1/4 cup all-purpose flour*
- 3 large eggs
- 1/4 teaspoon ground cayenne pepper
- 2 cloves garlic grated
- 1 teaspoon EACH: salt AND pepper
- 1 1/2 cups shredded cheese*
- 1 1/2 cups cooked wild rice*
- 1 lb. chicken breasts diced into 1/4 inch pieces
- 2 tablespoons chopped parsley
- oil for the pan
Garlic Herb Sauce:
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoons ground cayenne pepper
- 1/2 teaspoon garlic powder
- 1 tablespoons chopped parsley
Instructions
- Fritter mix: Whisk together the mayo, flour, eggs, cayenne, garlic, salt, and pepper in medium bowl. Add the shredded cheese, cooked wild rice, diced chicken, parsley, and use a spatula to mix. The batter will seem a little thin. Cover and refrigerate for at least 2 hours and ideally overnight.
- Pan-Fry: Add a tablespoon of oil to a ten-inch skillet over medium heat. Using a small cookie scoop (affiliate link) in one hand and a teaspoon in the other, drop the fritter batter into the skillet with the scoop and use the spoon to spread out the mixture into a small, 1 1/2 inch circle. Allow the fritters to cook for 6-8 minutes, flipping halfway through until the fritters are golden on the outside and cooked all the way through. Repeat with the remaining fritter mixture, adding oil to the pan as needed. While the fritters are frying, prepare the sauce.
- Sauce: Combine the ingredients for the sauce in a small bowl. Adjust with salt and pepper to taste.
Notes
- 1/2 cup of uncooked wild rice yields 1 1/2 cups of cooked rice.
- I haven't tried swapping the mayo for things like yogurt or sour cream so I'm not sure how that would go. If you decide to try it, do share your results with us, please!
- For a gluten-free option, swap out the AP flour for cornstarch.
- I used a shredded swiss and gruyere mix for this recipe but just about any cheese that melts will work well. Mozzarella is a perfect, economical option!
