Zucchini, Wild Rice, And Hazelnut Fritters

• 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

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. 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. 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. 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.

water, wild rice, zucchini, salt, bread crumbs, onion, hazelnuts, eggs, milk, baking soda, extravirgin olive oil, salt

Taken from www.allrecipes.com/recipe/245221/zucchini-wild-rice-and-hazelnut-fritters/ (may not work)