1 Tbs. canola oil + about 2 quarts for frying
8 oz. fresh chanterelles, cleaned
Kosher salt and black pepper
8 sprigs thyme
3 Tbs. extra-virgin olive oil
1 cup finely diced yellow sweet onion
1½ tsp. minced garlic
10 oz. Carolina Gold rice (arborio may be substituted)
4 oz. dry white wine
1½ tsp. finely chopped thyme
1 fresh bay leaf
5 cups vegetable broth
6 oz. Parmesan cheese, finely grated
1½ oz. fresh lemon juice
2 oz. fresh orange juice
2 tsp. chopped basil leaves
1 Tbs. finely sliced chives
4 cups all-purpose flour
8 large eggs, lightly whisked
4 cups plain bread crumbs
For the chanterelles: Heat the canola oil in a medium sauté pan on medium-high heat. Add the mushrooms and season lightly with salt and pepper. Add the thyme sprigs and sauté for five minutes. The liquid inside the chanterelles should be released into the pan and then reduced by half, approximately five minutes.
Cool the chanterelles at room temperature for 20 minutes. Remove the thyme sprigs and discard. Once cooled, chop the chanterelles into approximately 1/8-inch dice and reserve.
For the rice: Heat the olive oil in a medium saucepan on low heat. Add the onions and cook, stirring occasionally, for four minutes. Add the garlic and rice and cook, stirring occasionally for eight minutes. Add the white wine and reduce by half, about five minutes. Add the chopped thyme and bay leaf. Reduce the heat to medium-low and begin adding vegetable broth slowly, approximately eight ounces at a time.
Allow the broth to be absorbed completely while stirring occasionally with a wooden spoon. Continue to add broth until it is all completely incorporated.
Vigorously stir in the Parmesan cheese. Fold in the chopped chanterelles, lemon juice, orange juice, basil, and chives. Season with salt and pepper to taste. Spread the rice out on a rimmed baking sheet lined with parchment paper and refrigerate until completely cool.
To finish: Heat the canola oil in a countertop fryer or a deep skillet to 350°F. While it is heating, measure the rice into portions with 3/4-ounce scoop or 2 tablespoon measuring spoon, then form them into balls.
Place the flour, eggs, and bread crumbs into separate shallow pans. Dredge each ball in flour, then coat it in egg, and finally in an even coating of bread crumbs. Once all the fritters are breaded, fry them for approximately four minutes, or until golden brown.
Drain them on paper towels and lightly season with salt. Serve immediately.
Placed in ziplock bags, breaded and uncooked fritters can be refrigerated for up to five days or stored in the freezer for up to three months.
Three recipes to usher in fall from Husk’s Travis Grimes
