Zucchini, Wild Rice, and Hazelnut Fritters recipe
All Recipes Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Ingredients
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2 cups water
½ cup wild rice
2 zucchini, grated
1 teaspoon salt
1 cup soft bread crumbs
½ onion, minced
½ cup chopped toasted hazelnuts
2 eggs
¼ cup whole milk
1 teaspoon baking soda
2 extra-virgin olive oil, or more as needed
salt and coarsely ground black pepper to taste
Nutrition Info
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140.7 calories
carbohydrate: 15.2 g
cholesterol: 47.3 mg
fat: 7.1 g
fiber: 2.4 g
protein: 5.7 g
saturatedFat: 1 g
servingSize: -
sodium: 534.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -
Directions Zucchini, Wild Rice, and Hazelnut Fritters
Directions
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Bring water and wild rice to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 30 minutes. Drain excess liquid. Cool rice to room temperature.
Toss zucchini with 1 teaspoon salt in a sieve, drain until liquid has been released, about 10 minutes. Squeeze out excess liquid and transfer zucchini to a bowl. Mix wild rice, bread crumbs, onion, and hazelnuts into zucchini.
Whisk eggs, milk, and baking soda together in a separate bowl until blended. Mix egg mixture into zucchini mixture until batter is wet but not runny.
Heat olive oil in a skillet over medium heat. Scoop batter, about 2 tablespoons per fritter, into hot oil. Flatten fritter with spatula and cook until golden brown, 3 to 4 minutes per side. Transfer fritters to a paper towel-lined plate to drain, season with salt and pepper.