Wild Rice And Corn Fritters Food

CORN AND WILD RICE FRITTERS

Steps:

• Mix all ingredients except oil and salsa. Add oil to heavy skillet to a depth of ¼ inch.
• Heat over medium until oil is hot.
• Drop small amounts (2 tablespoons or up to 1/3 cup) of batter into the oil, cooking a few fritters at a time.
• Cook each batch until brown and cooked through. Drain on paper towels and serve with salsa.

CRISPY RICE CORN FRITTERS

Steps:

• In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
• Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
• Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
• In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.

WILD RICE SKILLET FRITTERS

Steps:

• In mixing bowl beat together egg, flour, cream cheese dip and salt.
• Add wild rice and stir to combine.
• Heat 1/8 inch oil in large skillet over medium high heat.
• Spoon ¼ cup rice mixture into the oil and spread out with a spoon to forma about a 3 inch circle.
• Repeat with remaining rice mix or until skillet is full.
• Do not overcrowd.
• Cook until crisp and golden then flip and cook the other side.
• Transfer to paper towel lined plate and keep warm.
• Variations.
• Stir 2 tsp grated onion and or celery in with the wild rice.
• Use a flavored dip like artichoke or onion in place of the cream cheese dip.
• Use bacon drippings for the oil and add crumbled bacon before frying.
• Substitute celery or garlic salt for the salt.
• Add ¼ tsp dry mustard to the egg mixture.