The functional chef’s Wild Rice Fritters

Yes, it is possible to make food that is good for you AND tastes delicious. You just need to have a few tricks up your sleeve. Regular Girl is honored to be part of Chef Gerard Viverito’s toolbox of functional ingredients. Chef G, known as the Functional Chef, made Regular Girl-enhanced Wild Rice Fritters for a dinner party at the home of renowned pediatrician William Sears, MD. “Americans don’t get enough fiber,” he explained while preparing the fritter batter. It’s true. Most Americans consume just half of the recommended daily amount. Wild rice is a good source of fiber, containing 3 grams of fiber per serving. The tough outer husk of the rice doesn’t break down in your digestive tract, making it an ideal source of insoluble fiber. Chef G added Regular Girl to this recipe to boost the soluble fiber content. In addition to helping with regularity, soluble fiber supports your microbiome, helps manage cholesterol levels and even helps keep your weight in check. Chef G prefers to use Regular Girl in recipes because it doesn’t change the flavor, odor or texture of whatever he’s preparing. As Chef G explains, this isn’t your Grandma’s fiber supplement. “You can put it right into water and it blends clear. It’s truly invisible.” In this recipe, Chef G adds Regular Girl to a fritter batter that he then pan fries. This high temperature won’t affect the soluble fiber, but it may reduce the probiotic count. Consider pairing this meal with a fermented food or beverage to boost your probiotic intake.   [embed][/embed] Chef G’s Wild Rice Fritters Serves 2 as a main course, 4 as an appetizer 1-1/3 cups cooked wild rice, cooled to room temperature 1 large egg, beaten 6 scallions, thinly sliced 2/3 cup whole-milk ricotta ¼ tsp salt ¼ tsp freshly ground black pepper 4 scoops Regular Girl powder 3 tsp chia seeds ¼ cup unbleached all-purpose flour 4 tsp olive oil, plus extra for the spatula Directions

1. In a bowl, combine the cooked wild rice with the egg, scallions, ricotta, salt, pepper, Regular Girl powder, chia seeds and flour. Mix thoroughly. If the wild rice was not salted during cooking, add more salt to compensate; about 1/4 teaspoon should do the trick.

2. Heat a 12-inch non-stick skillet over medium-high heat and add a small amount of olive oil to cover the pan’s bottom. When the oil is hot, add spoonfuls of the batter to the pan, preparing just a few fritters at a time so you don’t crowd the pan. Flatten each fritter slightly with a spatula. If needed, brush the spatula with olive oil to prevent sticking.

3. Cook until golden on the bottom, about 3 minutes, then flip and cook until the other side is also golden and the fritters are set. Remove to a plate.

4. Repeat with the remaining wild rice mixture and olive oil. Serve hot.

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