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Broccoli, Cheddar and Wild Rice Fritters
Ingredients
- 3 large eggs, lightly beaten
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups cooked wild-rice blend or other leftover rice
- 1 cup finely chopped parcooked broccoli florets, cooked
- 2 scallions, finely chopped
- ¾ cup coarsely grated sharp cheddar
- Butter and olive oil, for frying
Instructions
- Make the batter: Using a fork, beat the eggs with the salt and pepper in a bowl until combined. Add the rice, broccoli, scallions, and cheddar and stir to combine.
- Cook the fritters: Heat a large frying pan over medium-low heat. Once it’s hot, add a tablespoon of olive oil and a pat of butter; let them warm. Using a soupspoon, scoop about 1 ½ tablespoons of the rice mixture into the pan and lightly press the top so it flattens to about ½-inch thickness. Here’s the essential bit: keep the heat low enough so that it takes a few minutes for the undersides to brown; if you move a fritter sooner, it will fall apart easily. But once the fritters are brown, the eggs have cooked, and the cheese has melted, it’s much easier to flip and repeat on the other side. Make the rest of the fritters with the remaining rice mixture, giving it an occasional stir.
- Note: I make these in a seemingly small size (2 inches) because that makes them easier to flip. Larger, they’re much more fragile until the egg sets up.
- Do Ahead: Keep the fritters warm in the oven or eat them immediately. The fritters will keep in the ridge and reheat well; you can also freeze them. But there aren’t usually leftovers.
Notes
- From Smitten Kitchen Everyday cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/