Zucchini Fritter Wrap With Apple-y Bulgur Salad
This recipe features a wide variety of cross-seasonal vegetables hiding in all the most delicious places — from the end-of-summer zucchini fritters wrapped in a tortilla to locally grown gala apples tucked into fluffy bulgur with toasted pistachios for crunch.
Servings
Produce
Zucchini (Organic)
20 10 oz
Spinach (Organic)
2.5 1.25 oz
Mint (Organic)
0.1 0.05 oz
Basil
0.1 0.05 oz
Lemon
1 0.5 Whole
Apple
1 0.5 Whole
Yellow Onion (Organic)
1/2 0.25 Whole
Beefsteak tomato
7 3.5 oz
Protein & more
Flour Tortillas
1 0.5 Package
Bulgur
1 0.5 cup
Pistachios
1.5 0.75 oz
Pantry items
Olive oil
3 1.5 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Breadcrumbs
1/3 0.165 cup
Flour
1/3 0.165 cup
Granulated Garlic
1/2 0.25 teaspoon
Baking powder
1/2 0.25 teaspoon
Sea salt
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Vegan Sour Cream Sauce
Sea salt
To Taste
Lemon juice
1 0.5 tablespoon
Vegan sour cream
0.5 0.25 cup
Agave
1 0.5 teaspoon
Prep ahead (optional)
a. Grate zucchini. b. ¼" dice yellow onion. c. Slice tomatoes ½” thick. d. ½” dice apple. e. Mince mint and basil leaves. f. Slice lemon in half and juice.
Instructions
1
Prep zucchini:
a. Line large bowl with paper towels (cheesecloth or a thin kitchen towel will work too). Add yellow onion (¼” dice) and zucchini (grate). Add ½ tsp salt and set aside.
2
Make bulgur:
a. In medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Add bulgur; stir well. Turn off heat, cover, and let sit until tender. Add to medium bowl, fluff with fork, and set aside to cool.
3
Make zucchini fritters:
a. Wrap zucchini and onion with paper towels and squeeze out any water that collected. This will help fritters bind together.
b. Add to large bowl. Add fritter mix. Using your hands, mix together well.
c. Form 2-3” patties (no more than ½” thick).
d. In medium sauté pan over medium-high heat, add 3 tbsp olive oil.
e. When oil is hot but not smoking, add fritters. Cook until golden and crispy, about 3-4 minutes each side.
4
Assemble bulgur salad:
a. In small saute pan over high heat, add pistachios. Toast for about 2-3 minutes. DON’T WALK AWAY! Rough chop toasted nuts.
b. To bulgur, add apple (½” dice), mint (mince leaves), basil (mince leaves), pistachios, juice from lemon, and 1 tbsp olive oil. Toss to combine. Salt to taste.
5
Serve:
a. Set out warm tortillas, vegan sour cream sauce, heirloom tomato (¼” slices) and spinach (leave whole) in serving bowls and let diners assembly their wraps.
b. Serve apple-y bulgur salad alongside.
Chef's notes
Cutting carbs? Ditch the tortilla and make your own Buddha bowl.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX