Greek Fritters
Ingredients
A good source of B vitamins, vitamins C and K, and magnesium.
5 tbsp.
extra virgin olive oil, divided
1 cup
Kowalski's Veggie Spaghetti (from the Produce Department)
¼ cup
finely chopped onion
1 clove
garlic, very finely minced
½ tsp.
kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
1 ½ cups
prepared brown rice, cooled
¼ cup
cornstarch
1 tbsp.
finely minced fresh Italian parsley
2 tsp.
finely minced fresh mint
1 tsp.
finely grated lemon zest
8 oz. container
Kowalski's Jalapeño Hummus (or flavor of your choice)
- cornmeal, for coating the fritters
- your choice of garnishes, such as lemon wedges and fresh mint
- toppings, such as Tzatziki Sauce, Cucumber Salsa and/or prepared tabouli (optional)
Directions
In a large nonstick skillet over medium-high heat, heat 1 tbsp. oil until shimmering; add veggies and onion. Cook, stirring occasionally, until golden-brown and fork-tender (2-4 min.); add garlic in last 1 min. of cooking. Season veggies with ½ of the salt and pepper. Move veggies to a large mixing bowl; cool to room temperature. Wipe out skillet with a paper towel and set aside. Stir rice, cornstarch, parsley, mint and zest into the vegetable mixture. Mix in hummus until mixture is homogenous. Divide mixture into 12 portions and shape into patties about 1/2" thick; dust each patty on both sides with cornmeal, pressing in lightly. Heat 2 tbsp. oil in the skillet over medium-high heat. Add 1/2 of the fritters to the pan; cook until dark golden-brown and crispy on the edges, flipping once (about 4 min. per side). Move fritters to a warm platter and sprinkle with remaining salt. Repeat with remaining oil and patties. Let fritters stand for 5-10 min. before serving with desired garnishes and toppings.
Good to Know:
- Find Tzatziki and tabouli in the Deli Department.
- Find Cucumber Salsa in the prepared produce section of the Produce Department.
