Cheesy Chicken Wild Rice Fritters

Featuring Sysco® Imperial or fully cooked Canoe Wild Rice, Eggs, flavorful cheeses & diced chicken, pan-fried until golden brown served atop a bed of red cabbage with Roasted Garlic Aioli dipping sauce.


  • 4 large eggs
  • ½ tsp ground cayenne pepper
  • 2 tsp roasted garlic, finely minced
  • Salt & Pepper to taste
  • 1 Cup of flour
  • 1 Cup (8 oz) shredded Gruyere (or Mozzarella)
  • 1 Cup (8 oz) shredded Swiss
  • 1 ½ Cups Sysco® Imperial Wild Rice, cooked
  • 1 LB chicken breasts, cooked, cooled and ¼” diced
  • 3 TBLS green onions (equal green and white parts), finely sliced
  • olive oil for the cooking pan as needed
Roasted Garlic Aioli Dipping Sauce:
  • 1 Cup mayo
  • 1 tsp fresh lemon juice & pinch of zest
  • 1/8 tsp ground cayenne pepper
  • 1 tsp roasted garlic, finely minced
  • 1 TBLS chopped parsley
  • Salt & Pepper to taste


  1. Prepare the Chicken first, by pan-frying 2-4 breasts (1 LB) in a bit of olive oil, until fully cooked or 165F. Let stand for 5-10 minutes, then refrigerate (they are easiest to dice when they are cooled). Once cooled, dice into ¼” pieces.
  2. Whisk together the mayo, eggs, cayenne, garlic, salt & pepper in a large mixing bowl.
  3. Add the flour, shredded cheeses, diced chicken, green onions, and cooked Wild Rice.
  4. Cover and refrigerate for 1- 2 hours and ideally overnight.
Pan Frying:
  1. Add a TBLS of Oil to a 10-inch sauté pan, over medium heat. Using a small cookie scoop in one hand and a teaspoon in the other, drop the fritter batter into the skillet with the scoop, and use the tablespoon to spread the mixture out into a small 1 & 1/2” circle.
  2. Allow the fritters to cook for 6-8 minutes flipping half-way through until the fritters are golden on the outside and cooked all the way through.
Roasted Garlic Aioli Dipping Sauce:
  1. Combine all the dipping sauce ingredients in a small bowl and whisk, add salt and pepper to taste.