Zucchini, Wild Rice, and Hazelnut Fritters

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 141 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 2 cups water
• ½ cup wild rice
• ½ onion, minced
• ½ cup chopped toasted hazelnuts
• 1 cup soft bread crumbs
• 2 zucchini, grated
• ¼ 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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.