Lunch: Zucchini, Wild Rice, and Hazelnut Fritters

Recipe by Elise Ballard Serve these savory little fritters as an elegant appetizer for autumn gatherings, or on their own as a light meal. Garnish fritters with creme fraiche or sour cream and tarragon or mint leaves.

This recipe includes superfoods such as:

Nuts

Health benefits of Zucchini, Wild Rice, and Hazelnut Fritters

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 cups water
1/2 cup wild rice
2 zucchini, grated
1 teaspoon salt
1 cup soft bread crumbs
1/2 onion, minced
1/2 cup chopped toasted hazelnuts
2 eggs
1/4 cup whole milk
1 teaspoon baking soda (optional)
2 extra-virgin olive oil, or more as needed
salt and coarsely ground black pepper to taste

Instructions

Bring water and wild rice to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 30 minutes. Drain excess liquid. Cool rice to room temperature.
Toss zucchini with 1 teaspoon salt in a sieve; drain until liquid has been released, about 10 minutes. Squeeze out excess liquid and transfer zucchini to a bowl. Mix wild rice, bread crumbs, onion, and hazelnuts into zucchini.
Whisk eggs, milk, and baking soda together in a separate bowl until blended. Mix egg mixture into zucchini mixture until batter is wet but not runny.
Heat olive oil in a skillet over medium heat. Scoop batter, about 2 tablespoons per fritter, into hot oil. Flatten fritter with spatula and cook until golden brown, 3 to 4 minutes per side. Transfer fritters to a paper towel-lined plate to drain; season with salt and pepper.

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