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Recipe courtesy of Leon's Full Service

Zucchini-Pumpkin Seed Fritters

  • Level: Intermediate
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: about 35 fritters
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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


  1. Cook the barley in 1 1/2 cups of water by boiling until the water is absorbed. Spread out on sheet tray to cool. 
  2. Combine the barley, breadcrumbs, flour, parsley, salt, thyme, black pepper, zucchini, carrots, garlic, onion and poblano. Mix thoroughly. 
  3. 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.