Broccoli, Cheddar and Wild Rice Fritters
Serves: Makes 4 large servings, or more as a snack or side
Thanks to the peculiar kind of shame that comes with ordering takeout for three people and receiving an amount of rice and/or chopsticks that would feed ten, and because I come from a long line of frugal people and cannot just throw it away, we fairly often have leftover rice in our fridge. Since my answer to almost all of life’s problems (or at least life’s excess-ingredient problems) is to make fritterlike pancakes—they’re easy, portable, kid-friendly, and a good balance of vegetables and indulgence—it was inevitable that I’d try my hand at rice fritters. I realize that when most people think of frittered rice they imagine the breadcrumbed and deep-fried luxury that is arancini, but I’m not that fancy on a weekday night. Even unbattered, nonrisotto cooked rice, vegetables, cheese, and eggs together make a spectacular-enough pancake, so I wish I’d done it much sooner. It’s delicious not only for predictable reasons (cheese) but because of this miraculous thing that rice does when it hits a well-oiled frying pan, which is to puff ever so slightly and crisp. These are so, so good. I want this to be your new back-pocket recipe.
  • 3 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 cups (about 330 grams) cooked wild-rice blend or other leftover rice
  • 1 cup (100 grams) finely chopped parcooked broccoli florets, cooked
  • 2 scallions, finelychopped
  • ¾ cup (80 grams) coarsely grated sharp cheddar
  • Butter and olive oil, for frying
Make the batter
  1. Using a fork, beat the eggs with the salt and pepper in a bowl until combined. Add the rice, broccoli, scallions, and cheddar, and stir to combine.
Cook the fritters
  1. Heat a large frying pan over medium-low heat. Once it’s hot, add a tablespoon of olive oil and a pat of butter; let them warm. Using a soupspoon, scoop about 1-1/2 tablespoons of the rice mixture into the pan, and lightly press the top so it flattens to about ½-inch thickness. Here’s the essential bit: keep the heat low enough so that it takes a few minutes for the undersides to brown; if you move a fritter sooner, it will fall apart easily. But once the fritters are brown, the eggs have cooked, and the cheese has melted, it’s much easier to flip and repeat on the other side. Make the rest of the fritters with the remaining rice mixture, giving it an occasional stir.
I make these in a seemingly small size (2 inches), because that makes them easier to flip. Larger, they’re much more fragile until the egg sets up.

Do Ahead
Keep the fritters warm in the oven or eat them immediately. The fritters will keep in the fridge and reheat well; you can also freeze them. But there aren’t usually leftovers.
Recipe by Food Bloggers of Canada at