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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

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Total Reviews: 4

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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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  • on January 11, 2013

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    Made these. We don't have a meat grinder (what vegan does?? so we did everything in the food processor. Seemed to do just fine. Also didnt want to fry to avoid oil, so we tried doing them in my daughter cake ball maker. (I know. But it worked pretty good. Overall the flavor is pretty good, but I think if you fry them it would add that yummy fry flavor that would make this recipe way better. I had a lot of mix leftover so ive been making paddys out of it and frying on my cast iron. A little goopy but still good with some Daiya melted on top. In the future I think I would tweak this a little for more flavor but overall its a keeper.

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