Broccoli, cheddar, and wild rice fritters from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 126) by Deb Perelman

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Notes about this recipe

  • lourdesj on May 19, 2026

    Just OK, don’t particularly need to make again.

  • averythingcooks on March 04, 2026

    I considered scaling this to 1/2 but settled on 1/3 (+ a simple salad) for "dinner for 1 night" which was lots for me. I added hot sauce + minced garlic while beating the egg & had no trouble with the batter/turning etc, following her advice re: low heat/patience to set the egg before flipping. I combined plain yogurt & a cherry tomato chipotle relish for a quick sauce (very good) & enjoyed my simple dinner. I am also freezing cooked rice for another 1/3 recipe...we'll see how that works.

  • westminstr on December 26, 2025

    I made these because I had the perfect amount of leftover wild rice. Everybody seemed to like them.

  • bookcrawler on June 10, 2024

    Definitely a loose 'batter'. Maybe add a little something, maybe some panko? Bumped up some spices, which makes it nice because depending on spices - can go in a few directions depending on what is being served with this. This time went a bit cajun.

  • jenburkholder on July 07, 2021

    Tasty. They held together just fine for us. I felt like they needed a sauce, though, personally.

  • sofull on November 16, 2020

    It's a pain to fry but such a good recipe. The crispy rice was excellent. I didn't have wild rice so I used brown and it still worked!

  • taste24 on June 12, 2020

    The end result was tasty. I wasn't expecting to them to have as much of an 'eggy' texture, but it didn't turn out to be a bad thing. Good way to use up the items involved.

  • southerncooker on March 11, 2018

    I didn't have any problems frying these since I followed Deb's instructions of frying slow before flipping. I used the wild rice blend suggested. These were just ok to me though. I probably wouldn't make again.

  • Zosia on November 28, 2017

    A tasty way to use up leftover baked brown rice and roasted broccoli. As warned by Deb, the mixture was quite loose but packing it firmly into an ice cream scoop then flattening the mound gently once it was in the fry pan worked well for me.

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