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Zucchini, Wild Rice, and Hazelnut Fritters

Elise Ballard

"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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Ingredients

1 h servings 141 cals
Original recipe yields 8 servings (24 small fritters)

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Directions

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  • Prep

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  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.

Footnotes

  • Cook's Note:
  • Batter can be made ahead of time and stored in a refrigerator for up to 3 days.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 141 calories; 7.1 g fat; 15.2 g carbohydrates; 5.7 g protein; 47 mg cholesterol; 534 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

My husband picked this from the magazine, though he is usually a meat and potatoes kind of guy. I ordered wild rice special from the Great Lakes area. Followed Elise's recipe almost exactly, try...

Most helpful critical review

This was a huge disappointment. I really wanted to like it. I am always looking for fun, savory uses for zucchini, rather than bread or muffins. This one sounded healthy, and different. It m...

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My husband picked this from the magazine, though he is usually a meat and potatoes kind of guy. I ordered wild rice special from the Great Lakes area. Followed Elise's recipe almost exactly, try...

This was a huge disappointment. I really wanted to like it. I am always looking for fun, savory uses for zucchini, rather than bread or muffins. This one sounded healthy, and different. It m...

This recipe was in Allrecipes magazine by Ms Ballard. It did not contain baking soda. It was very bland and I really can't recommend it. Perhaps some garlic, Parmesan cheese and bit of flour ...

Unlike the others, we really liked the taste. The hazelnuts added a wonderful flavor. However, the fritters kept falling apart. The second time I tried them, I drained the zucchini overnight and...

The magazine didn't include the backing soda. This was really really bland. I was thinking more onion, maybe some green peppers, a little red pepper flakes. Anything to give it some flavor. P...

I saw this in the magazine and decided to give it a try. It was a lot of work but they were delicious according to one teen and three adults. I agree with the other reviewers that they need mo...