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.

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
24 small fritters
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Batter can be made ahead of time and stored in a refrigerator for up to 3 days.

Nutrition Facts

141 calories; protein 5.7g 12% DV; carbohydrates 15.2g 5% DV; fat 7.1g 11% DV; cholesterol 47.3mg 16% DV; sodium 534.2mg 21% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/06/2017
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 trying sourdough bread crumbs and prepping the batter the night before moist but not really wet. I tried to use my waffle plates on the combo grill because some folks had been saying the fritters fell apart. It fell apart in the waffle iron too but was nicely browned on the edges. Added a small dollop of creme fraiche and a touch of dried tarragon and I'll tell you what it stood up to the heavily seasoned steak my hubby grills! Even crumbly as mine was it would have made an impressive stuffing for maybe a cornish game hen! With a nutty flavor this was something different that we both enjoyed. Read More
(1)

Most helpful critical review

Rating: 2 stars
09/21/2016
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 made a huge mess on my stove was a lot of work and just bland. The second half I added some parmesan cheese (about 1-2 tablespoons) and about 1/4 cup of mozzarella hoping to make them stick together. Also added some herbs to up the flavor. Then I baked them in a 350 oven for 20 minutes flipped them and baked another 20 to 25. FINALLY they stuck together. But still rather bland. Maybe a bit of garlic and cayenne would have helped. Read More
(1)
8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 2 stars
09/20/2016
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 made a huge mess on my stove was a lot of work and just bland. The second half I added some parmesan cheese (about 1-2 tablespoons) and about 1/4 cup of mozzarella hoping to make them stick together. Also added some herbs to up the flavor. Then I baked them in a 350 oven for 20 minutes flipped them and baked another 20 to 25. FINALLY they stuck together. But still rather bland. Maybe a bit of garlic and cayenne would have helped. Read More
(1)
Rating: 4 stars
02/06/2017
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 trying sourdough bread crumbs and prepping the batter the night before moist but not really wet. I tried to use my waffle plates on the combo grill because some folks had been saying the fritters fell apart. It fell apart in the waffle iron too but was nicely browned on the edges. Added a small dollop of creme fraiche and a touch of dried tarragon and I'll tell you what it stood up to the heavily seasoned steak my hubby grills! Even crumbly as mine was it would have made an impressive stuffing for maybe a cornish game hen! With a nutty flavor this was something different that we both enjoyed. Read More
(1)
Rating: 2 stars
09/08/2016
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 would help it hold together and have a taste beyond bland. It is very good looking with some pimentos and parsley added. The hazelnuts were expensive and added no taste but a nice crunch. I'm glad I test drove it before serving it to guests. I think I'll add it to a casserole for filler rather than dispense those great ingredients. It just didn't have the taste to match its presentation. Read More
(1)
Advertisement
Rating: 3 stars
12/01/2016
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 dried them a bit in the microwave. I also added less milk and egg and again they wouldn't hold. Read More
Rating: 1 stars
09/20/2016
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. Parmesan cheese and garlic would be a great additive. I would try this again with some major changes. Read More
Rating: 1 stars
07/03/2018
The fritters would not hold together when I put them in the pan. Also did not like the hazelnuts. threw the rest away. Read More
Advertisement
Rating: 4 stars
09/11/2016
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 more flavor. Next time I'll throw in some garlic powder and maybe a little more salt and pepper. Read More