Zucchini, Wild Rice, and Hazelnut Fritters recipe
All Recipes Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Ingredients
- 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
- 140.7 caloriescarbohydrate: 15.2 gcholesterol: 47.3 mgfat: 7.1 gfiber: 2.4 gprotein: 5.7 gsaturatedFat: 1 gservingSize: -sodium: 534.2 mgsugar: 2.7 gtransFat: : -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.