- 2 cups water
- 1/2 cup wild rice
- 2 zucchini, grated
- 1 teaspoon salt
- 1 cup soft bread crumbs
- 1/2 onion, minced
- 1/2 cup chopped toasted hazelnuts
- 2 eggs
- 1/4 cup whole milk
- 1 teaspoon baking soda (optional)
- 2 extra-virgin olive oil, or more as needed
- salt and coarsely ground black pepper to taste
- 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.
05/08/2018
recipepes.com
Zucchini, Wild Rice, and Hazelnut Fritters, recipe
PT15M
PT1H
5
455 calories
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