Recipe courtesy of Leon's Full Service
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
about 35 fritters
Level:
Intermediate
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
about 35 fritters
Level:
Intermediate
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
about 35 fritters
Level:
Intermediate

Ingredients

  • 3/4 cup pearl barley
  • 3 1/2 cups panko breadcrumbs
  • 3/4 cup all-purpose flour
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 2 tablespoons kosher salt
  • 1 tablespoon fresh thyme leaves
  • 1/2 tablespoon ground black pepper
  • 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

Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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