Cheesy Chicken Wild Rice Fritters

Ingredients:

• 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

Directions:

Fritters:

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.