Wild Rice Fritters + Red Pepper Dip
Servings: 16 3" fritters
Wild rice and roasted red peppers come together to brighten any winter day.
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Ingredients
For the Fritters
- 1 cup wild rice, raw (You will have about one cup of rice left over for another use.)
- 3 large eggs
- 3 green onions, thinly sliced
- ½ red or yellow bell pepper
- 1 oz. spinach leaves, thinly sliced and then chopped (about 1 cup)
- 2 cloves garlic, minced or pressed
- 1 tablespoon capers, minced
- 4 oz. fontina, gruyere, or cheddar cheese, grated
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup plain cracker crumbs, finely crushed
- 1 tablespoon butter
- 1 tablespoon olive oil, plus 1 teaspoon for rice
For the Red Pepper Dip
- 12 oz. jar roasted red peppers
- 1 tablespoon olive oil
- 1 clove garlic, smashed
- ½ teaspoon salt
- 2 teaspoons balsamic vinegar or blackstrap vinegar
Instructions
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.
Notes
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.