150 g (5
ounces) cooked wehani rice (about 100 g
(3 ½ ounces) raw rice)
1 onion,
finely chopped
2 garlic cloves, finely chopped
2 garlic cloves, finely chopped
1 teaspoon
fennel seeds
120 g (4
ounces) parsnip, grated (about 1 fat one)
3 eggs
50 mls
milk (almost 1/4 cup)
50 mls
yogurt (almost 1/4 cup)
100 g (3 ½ ounces)
flour
1/4 teaspoon
nutmeg
1 teaspoon
dried dill
1 teasoon
Dijon mustard
Salt and
pepper
Chopped
parsley, fresh dill, or fennel
2 teaspoons
baking powder
Cook rice in
rice cooker. (Alternately, add water in
a 2:1 ratio to rice (a bit less than a cup of water, or 200 mls, to 100 g rice)
in a heavy saucepan. Bring them to a boil together then simmer,
covered, for 50-60 minutes at a very low heat.
Ideally, all the water will be gone and the rice will be perfectly
cooked.)
Cook the
onion, garlic, and fennel seeds in a little oil for a few minutes, then add the
grated parsnip and continue cooking for a few minutes more, but don’t allow the
parsnip to cook more than a little.
Whisk the
eggs, milk, and yogurt together, then whisk these into the flour with the
nutmeg, dill, and mustard, to get a thick batter. Stir in the cooked vegetables and the cooked
wild rice. Season well with salt and
pepper, and add chopped parsley, dill, or fennel as desired.
Add the
baking powder just before beginning to fry the fritters.
In a wide
frying pan, heat oil to a low, steady temperature, then drop in tablespoons of
the batter – as many as the pan will take, as they won’t spread. Cook for a few minutes, then flip each one
over to cook the other side. You may need to flip them a few times, until they
are lightly browned and firm to the touch.
They should take about 8 minutes to cook through. Keep the cooked fritters warm in the oven
will frying the remainder.
Serves 4.
From The Cafe Paradiso Cookbook by Denis Cotter
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