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

Photo: Zucchini-Pumpkin Seed Fritters

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 January 18, 2013

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    Absolutely fabulous! I made exactly as directed. However, they did come out on the salty side so I will only use half the salt next time. My husband said they tasted like stuffing. We had them with the cilantro-lime pesto for a "spaghetti & meatballs" effect. They were good dipped in the pesto. Would love a recipe for a complimentary dipping sauce.

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  • on January 16, 2013

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    Yumtastic! Keep these beauties (vegan recipes coming!

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  • on January 13, 2013

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    I made the recipe with some healthier tweaks to cut out the oil and make it gluten free. I substituted cooked quinoa for the barley, used organic gluten free corn flakes instead of panko, and gluten free all-purpose flour, and also used a food processor, and cooked the balls in a pot of boiling water. I felt all that oil was unnecessary, and the fritters turned out amazing! Also with about half the calories! Definitely something different, and worth trying again.

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