Zucchini, Wild Rice, And Hazelnut Fritters

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.