Wild Rice And Corn Fritters Recipes

Steps:

• Preheat oven to 350 degrees.
• Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
• Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
• Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
• Taste for seasonings, adding more salt or cayenne pepper if needed.
• Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

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.

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.

Steps:

• Combine corn, rice, milk, eggs, and chives in a large bowl.
• Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
• Stir flour mixture into corn mixture until well combined.
• Heat olive oil on a griddle or a large skillet over medium heat.
• Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Steps:

• Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook 1/2 cup onions, the garlic, mushrooms and carrot in broth 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in corn and wild rice. Cook 3 minutes, stirring constantly (mixture will be dry).
• Stir in soy sauce and pepper; cook until hot. Sprinkle with onion.