Herb flowers (basil, chervil, mustard, oregano, marjoram, sage, savory, and thyme) provide a pungent note to these flavorful rice fritters.


  • 1 cup cooked wild rice
  • 1 cup cooked jasmine rice
  • 2 T onion, minced
  • 1 T shallots, minced
  • 2 T flour
  • 1 t baking powder
  • 2 T grated Parmesan cheese
  • 2 eggs, slightly beaten
  • salt and pepper
  • 1/2 cup flowers
  • oil for frying


Mix the wild and jasmine rice together with the onion and shallots. Add the flour, baking powder, and cheese and mix well. Add the beaten egg, salt, and pepper to rice mixture and stir to blend. Add the flowers and mix gently. Heat 2 T of oil in a skillet over medium heat. Drop about 2 T of the rice/flower mixture into the hot oil and press down with the back of a spoon to flatten to 3/4 inch thick. Cook about 2 minutes per side until brown.

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Submitted 4/12/06.
Source: epicurean magazine
Submitted By: L Mandrake

Herb Flower Fritters