Zucchini-Pumpkin Seed Fritters

Recipe courtesy Leon's Full Service restaurant in Decatur, GA
Show: How to Live to 100 Episode: How to Live to 100
TOTAL TIME: 45 min
Prep: 25 min
Inactive Prep: --
Cook: 20 min
 
YIELD: about 35 fritters
LEVEL: Intermediate

ingredients

  • 1 pound zucchini, washed and diced
  • 8 ounces carrots, peeled and diced
  • 3 cloves garlic
  • 1 large yellow onion, peeled and diced
  • 1 large poblano pepper, seeded and diced
  • 2 ounces toasted and salted pumpkin seeds
  • 100-percent vegetable oil, for frying

Directions

Cook the barley in 1 1/2 cups of water by boiling until the water is absorbed. Spread out on sheet tray to cool.

Combine the barley, breadcrumbs, flour, parsley, salt, thyme, black pepper, zucchini, carrots, garlic, onion and poblano. Mix thoroughly.

To finish: Grind the mixture in a meat grinder. Then fold in the pumpkin seeds. Make meatball-size balls and fry in the vegetable oil.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.