Zucchini, Wild Rice, and Hazelnut Fritters recipe

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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 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

24 small fritters

Recipe Note

Serve these savory little fritters as an elegant appetizer for autumn gatherings, or on their own as a light meal. Garnish fritters with creme fraiche or sour cream and tarragon or mint leaves.

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