Crispy Wild Rice Mushroom Fritters
Cooked wild rice, savory mushrooms, and herbs form crisp little fritters with a creamy lemon dip.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (176 reviews)
INSPIRED BY
This original snack takes the cozy texture of rice croquettes and pairs it with browned mushrooms. Fresh herbs and lemon keep the fritters from feeling heavy.
Story
Theo believes every good snack should make a little noise when it hits the plate. These wild rice fritters bring the crunch, the browned mushroom savor, and a cool lemon dip that keeps the second round moving. They are equally at home beside a cold drink or in the middle of a crowded game-day spread. Make them small and watch them disappear.
By Theo
Ingredients
- 2 cups cooked wild rice blend, cooled
- 8 ounces cremini mushrooms, finely chopped
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup all-purpose flour
- 2 tablespoons chopped parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil, for frying
- 1/2 cup plain Greek yogurt and 1 teaspoon lemon juice
Instructions
- Heat 1 tablespoon oil in a skillet over medium-high heat and cook the mushrooms for 5 minutes until browned.
- Stir the cooled rice, mushrooms, Parmesan, egg, flour, parsley, garlic powder, salt, and pepper in a bowl.
- Mix the yogurt with the lemon juice in a small bowl, then chill it while you shape the fritters.
- Form the rice mixture into eight 2 1/2-inch patties, pressing firmly so the edges hold together.
- Heat the remaining oil in the skillet and cook the patties for 3 minutes per side until deeply crisp.
- Drain briefly on a rack, sprinkle with parsley, and serve hot with the lemon yogurt dip.
Chef Tips
- Cold rice binds more easily and gives the fritters a better crust.
- Chop the mushrooms small so they disappear into the patties instead of breaking them apart.
- Use a lightly oiled scoop to portion equal fritters quickly.
- A rack keeps the bottoms crisp while the last batch cooks.
Cook's Notes
- **Rice:** Cool the cooked rice fully before mixing so the egg does not loosen the batter.
- **Mushrooms:** Cook off their moisture until the pan looks dry.
- **Crisping:** Do not crowd the skillet; two batches brown better than one crowded batch.