I've been dreaming of developing a recipe for Wild Rice Fritters and Red Pepper Dip for months, and it finally took shape in this last puff of space of the year.
I love this span of time. The old year is essentially over. The new year is drawing its own deep breath readying for its debut. In this liminal vacuum, dreaming and realigning with nature happen without much effort. I begin celebrating the quieter side of winter.
Wild Rice Fritters, Perfect for the Season
The 101-Mile Kitchen spirit emphasizes eating seasonally, but along with that comes living seasonally. Like a bear in its wintery den, my digestion slows this time of year. Eating smaller meals that feature storage ingredients like dried beans and wild rice, squashes, and root vegetables makes the best sense when I'm listening to my body.
Wild rice fritters make a satisfying small meal or appetizer, or a great side dish to a larger winter meal. I use Oregon's very own Oregon Wild Rice, about 20 miles as the crow flies from our 101-Mile Kitchen hillside. The Langdon family stopped draining their fields of the autumn rains to convert their former grass-seed operation to wild rice in 2016, bringing their farmer practices in better line with nature. We've become the beneficiaries by enjoying their flavorful wild rice more often.
Versatile and Simple Red Pepper Dip
When it comes to injecting bright color to our meals this time of year, this red pepper dip really delivers. The beautiful bright red-orange dip is also delightful along with roasted Brussels sprouts halves, as sandwich spread, (do try it on grilled cheese sandwiches), and as a pizza sauce.
Other Light But Satisfying Wintery Meals You Might Like:
1cupwild rice, raw(You will have about one cup of rice left over for another use.)
3green onions, thinly sliced
½red or yellow bell pepper
1oz.spinach leaves, thinly sliced and then chopped (about 1 cup)
2cloves garlic, minced or pressed
4 oz.fontina, gruyere, or cheddar cheese, grated
1/2teaspoonfreshly ground black pepper
1cupplain cracker crumbs, finely crushed
1 tablespoon olive oil, plus 1 teaspoon for rice
For the Red Pepper Dip
12 oz.jarroasted red peppers
1 clovegarlic, smashed
2teaspoonsbalsamic vinegar or blackstrap vinegar
Make the Fritters
Place the rice in a small saucepan and rinse with cold water. Carefully drain and add one teaspoon olive oil and 2½ cups water. Stir. Bring to a boil, then cover and drop the temperature to low. Cook until the rice is tender and the grains are beginning to unfurl. Drain through a fine mesh strainer and allow to cool while you carry on.
In a large mixing bowl, whisk the eggs. Add the green onions, red or yellow bell pepper, spinach, garlic, capers, cheese, salt and pepper, and stir.
Add two cups of the cooled wild rice and the cracker crumbs. Stir together thoroughly.
Heat a large stainless steel or cast iron skillet over medium high heat. Heat the butter and olive oil to the pan until bubbly. Using a ¼ cup scoop or measuring cup for consistent size, form patties with your hands, and drop them into the hot skillet. Press down on them gently to flatten them in the skillet. Cook for about 4-5 minutes per side until well-browned and crispy, adjusting temperature as necessary to keep them from burning. You will do this in two batches. Remove cooked fritters to a paper-towel-lined cutting board or plate.
Place the cooked fritters on a serving plate along with a small bowl of Trader Joe's Roasted Red Pepper Spread for dipping. Enjoy these hot or room temperature. Freeze leftovers for up to two weeks. Rewarm in a 350° oven.
Make the Red Pepper Dip
Drain the roasted red peppers well, and lay them out on a double layer of paper towels, or more sustainably, on a double layer of cotton dish cloth. Press the peppers firmly to release as much moisture as possible. Dry them off.
Add all ingredients except the peppers to a food processor and process until the garlic is finely minced. Add the peppers, and process until the peppers are not quite smooth and the dip is homogenous. Store in a recycled jar with tight-fitting lid for up to five days. Serve at room temperature.
The beautiful bright red dip is also delightful with roasted Brussels sprouts halves, as a spread on ham, turkey, roast beef, or stacked vegetable sandwiches, grilled cheese sandwiches, and as a pizza sauce.
You’re in the right place! I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar.
Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.
Inspiration: Ingredients! The fresh, colorful, fragrant, local, seasonal ingredients found in the Pacific Northwest are my creative medium.
Heroes: Local food and wine producers– the people who keep me, my family, and our community nourished and happy.