Appetizer: United States – Upper Midwest (Minnesota) – Minnesota Wild Rice Croquettes

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 45 min

Total 1 hr 25 min

Ingredients

- 3 cups (720 g) cooked Minnesota wild rice (from about 1 cup / 170 g uncooked)
- 4 oz (115 g) cream cheese, softened
- 3/4 cup (85 g) shredded sharp cheddar cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1 small yellow onion, finely diced, about 3 oz (85 g)
- 1 clove garlic, minced (about 3 g)
- 1 tbsp (15 ml) unsalted butter or 1 tbsp (15 ml) neutral oil (for sweating onion)
- 1 large egg, beaten (for the rice mixture)
- 2 large eggs, beaten (for breading)
- 1/2 cup (60 g) all-purpose flour (for dredging)
- 1 cup (100 g) panko breadcrumbs (or plain breadcrumbs)
- 1/4 cup (15 g) finely chopped fresh chives
- 2 tbsp (8 g) finely chopped fresh parsley
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme (or 1 tsp fresh thyme leaves)
- 2 cups (480 ml) vegetable oil or canola oil, for shallow frying
- 1/2 cup (120 g) sour cream (for serving)
- 1 tsp (5 ml) lemon juice (for serving)
- Extra chopped chives, lemon wedges (for serving)

Instructions

Short Description:
Crisped, breaded croquettes made with nutty Minnesota wild rice mixed with cheeses and fresh herbs, then fried until golden — a crunchy, savory starter that showcases the region's signature grain.

Regional Notes:
This Upper Midwest version centers on Minnesota wild rice rather than common white rice, pairing the nutty, chewy grain with sharp cheddar and cream cheese for creaminess. The use of panko or breadcrumbs and a quick shallow-fry gives a lighter, crisp exterior suited to Midwestern appetizer service compared with softer baked rice patties found elsewhere.

1. Cook the wild rice according to package directions (or use leftover cooked wild rice). Drain and spread on a rimmed sheet to cool to room temperature; you should have about 3 cups (720 g) cooked.
2. In a skillet over medium heat, melt butter or heat oil. Add the diced onion and a pinch of salt and sweat until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.
3. In a large bowl, combine the cooked wild rice, softened cream cheese, shredded cheddar, grated Parmesan, cooled onion-garlic mixture, chopped chives, chopped parsley, 1 beaten egg, thyme, 1/2 tsp kosher salt, and 1/4 tsp pepper. Mix thoroughly until the cheeses bind the rice; taste and adjust seasoning.
4. Chill the rice mixture in the refrigerator for 30–45 minutes to firm up; this makes shaping easier.
5. Set up a breading station: bowl with 1/2 cup (60 g) flour, bowl with the 2 beaten eggs, and a shallow bowl with 1 cup (100 g) panko breadcrumbs.
6. With slightly wet hands, shape the chilled rice mixture into small patties or oval croquettes about 2 inches (5 cm) long — yield approximately 18 croquettes (about 3 per person for 6 servings).
7. Dredge each croquette in flour, shake off excess, dip in beaten egg, then press into panko to coat evenly. Place on a tray and repeat until all are breaded.
8. In a large heavy skillet, pour oil to a depth of about 1/2–3/4 inch (use about 2 cups / 480 ml). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately on contact.
9. Fry croquettes in batches without crowding, 3–4 minutes per side, turning once, until deep golden brown and heated through. Adjust heat as needed so exterior crisps without burning. Use a slotted spatula to transfer to a paper-towel-lined tray; keep warm in a 200°F (95°C) oven if needed between batches.
10. For the quick dipping sauce, whisk together 1/2 cup (120 g) sour cream, 1 tsp (5 ml) lemon juice, a pinch of salt and pepper, and a tablespoon of chopped chives.
11. Serve the croquettes hot with the sour cream-chive dip and lemon wedges on the side.