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
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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.

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  • on March 08, 2014

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    Detroit-born Chef Jason Wrobel (Cooking Channel - How To Live To 100) needs to learn the difference between the Uvula and the Epiglottis. The epiglottis is NOT the "punching bag" that hangs down in the back of the human throat! That IS in fact your uvula!

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  • on February 01, 2014

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    Made these for dinner with a salad on the side. Fabulous! Keep these plant based recipes coming!

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  • on February 01, 2014

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    These sound delicious but I haven't made them yet. Gfveganshelley thanks for the tip on the gf cornflakes...I usually use crushed gf rice chex style cereal but will try the corn flakes! I will rate these a 5 for now, when I make them I will come back and really review...wish I could just reply to a comment...hmmm.

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