Zucchini-Pumpkin Seed Fritters
Zucchini-Pumpkin Seed Fritters
- Level: Intermediate
- Yield: about 35 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 116
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 108
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Level: Intermediate
- Yield: about 35 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 116
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 108
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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
- 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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