These Greek-inspired zucchini fritters make great hors d’oeuvres or a light vegetarian dinner served with a green salad and tzatziki.
Ingredients
- 1/2 cup water
- 1/2 cup medium bulgur
- 1 pound zucchini (about 2 medium zucchini), grated and spun dry in a salad spinner
- 3/4 cup coarse bread crumbs
- 1/4 cup whole wheat flour
- 1/4 cup onion, grated and strained
- 2 tablespoons parsley, chopped
- 1/2 teaspoon cayenne pepper
- 4 cloves garlic, grated
- 1 egg
- sea salt and freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil, divided
Instructions
- Bring water to a boil in a small saucepan, and add bulgur. Cover, turn off heat, and let sit for 20 minutes. Fluff with a fork.
- In a large bowl, mix together bulgur, zucchini, bread crumbs, flour, onion, parsley, cayenne, garlic, egg, salt and pepper.
- Heat a large skillet over medium-high heat, and swirl in 2 tablespoons oil. When hot, spoon 1/4 cup mounds of batter into the pan, leaving room in between each, so that air can circulate. Flatten slightly with a spatula, and cook for 4-6 minutes, until well browned. Flip, flatten gently again, and continue cooking for another 4-6 minutes.
- Remove fritters to a plate lined with a paper towel, and repeat once more with remaining oil and batter.
- Sprinkle with additional sea salt, if desired.
Servings: 6
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