Introduction 📜
Craving a crispy, savory appetizer that captures the bold flavor of Southern cuisine? These Creole-Style Rice Fritters are everything you need. Crunchy on the outside with a soft, herby interior, they’re packed with seasoned chicken, tender rice, and a hint of smoky spice. Ideal for parties, tailgates, or casual weeknight bites, this recipe brings Louisiana-inspired comfort food straight to your kitchen.
Nutrition Information 🧬
Calories: 390
Protein: 21g
Carbohydrates: 18g
Fat: 27g
Sodium: 710mg
Fiber: 1g
Quick Facts 📊
Cuisine: Southern American
Prep Time: 45 min
Cook Time: 1 hr 45 min
Servings: 8
Difficulty: ⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze cooked fritters on a tray, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in a 350°F oven for 10–12 minutes until crispy and heated through.
Serving Suggestions 🍽️
These fritters pair beautifully with coleslaw, pickled okra, or a cool cucumber salad. Serve with iced tea or sparkling water with lemon for a refreshing combo.
Recipe Origins 📜
Inspired by classic Creole cooking, this dish blends French, West African, and Southern U.S. traditions. While traditionally made with other meats, this chicken-based version keeps the essence of Louisiana street food alive with bold seasoning and rich textures.
Common Mistakes ❌
Skipping the chilling step: The mixture must be firm to hold its shape while frying.
Using low oil temperature: Ensure oil is at 350°F for best crispiness.
Overfilling the pot: Fry in batches to maintain even cooking temperature.
Too much liquid: Avoid a soggy mix—add reserved broth gradually.
Recipe Variations 🔄
Vegan Option: Replace chicken and liver with seasoned mashed chickpeas and sautéed mushrooms.
Gluten-Free Option: Use certified gluten-free panko and flour.
Low-Carb Option: Substitute cooked cauliflower rice for the white rice.
Frequently Asked Questions 🔍
Can I bake these instead of frying?
Yes, bake at 425°F on a greased sheet for 20–25 minutes, flipping once.
Can I make them ahead?
You can prepare and shape the fritters in advance. Refrigerate up to 12 hours before frying.
What’s the best oil for frying?
Use a neutral oil with high smoke point, like canola or peanut oil.
Do I have to use chicken livers?
They add richness, but you can omit or substitute with more thigh meat if preferred.
Ingredients
- 1 ¾ pounds boneless, skinless chicken thighs, cut into chunks
- 1 cup low-sodium chicken broth
- 6 ounces chicken livers, rinsed
- 1 cup chopped yellow onion
- 1 cup chopped celery
- ¾ cup chopped green bell pepper
- 2 tablespoons chopped garlic
- 2 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 cup uncooked white jasmine or basmati rice
- ⅔ cup mayonnaise
- 3 tablespoons whole-grain mustard
- Dash of hot sauce (optional)
- ¼ cup finely chopped fresh flat-leaf parsley, plus extra for garnish
- 2 teaspoons smoked paprika, divided, plus extra for garnish
- ¼ teaspoon plus ⅛ teaspoon cayenne pepper, divided
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups panko breadcrumbs
- Vegetable oil, for frying
Instructions
Step 1 In a large pot, add chicken thighs, chicken broth, chicken livers, onion, celery, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper. Add enough water to cover everything by about 2 inches. Bring to a boil over medium-high heat. Reduce to medium-low, cover, and simmer for about 90 minutes until chicken is very tender.
Step 2 Stir in the rice, cover again, and cook for 20 minutes or until the rice is soft. Drain through a strainer set over a heatproof bowl to catch the broth. Let the solids cool for 30 minutes.
Step 3 In a small bowl, whisk together mayonnaise, mustard, and hot sauce (if using). Cover and refrigerate.
Step 4 Chop the cooled chicken, liver, vegetables, and rice finely on a cutting board, or pulse in a food processor in batches until finely ground. Return the mixture to a large bowl and add parsley, 1 ½ teaspoons paprika, ¼ teaspoon cayenne, and remaining 1 ½ teaspoons salt. Mix thoroughly, adding a little reserved broth if needed to bind the mixture into a thick paste. Cover and refrigerate for at least 30 minutes or up to 12 hours.
Step 5 In three shallow dishes, prepare the breading station: Dish 1 – Mix flour with remaining ½ teaspoon paprika and ⅛ teaspoon cayenne. Dish 2 – Beat eggs with 1 tablespoon water. Dish 3 – Add panko.
Step 6 Form the mixture into golf ball–sized rounds (about 2 tablespoons each). Coat each ball in flour, then egg wash, then panko. Place on a baking sheet and refrigerate while you heat the oil.
Step 7 Fill a Dutch oven or heavy pot with about 1½ inches of oil and heat to 350°F. Fry fritters in batches, 2–3 minutes each, until golden brown and crisp. Drain on paper towels and sprinkle with salt, parsley, and smoked paprika. Serve with the mustard dipping sauce.
