Bulgur-feta fritters with lemony parsley salad

Savor the crispiness of bulgur-feta fritters complemented by the freshness of lemony parsley salad. A flavorful culinary delight awaits!

Ingredients:

• 1 cup (168 grams) medium-grind (also known as #2) bulgur
• 110g (113 grams) feta, brine reserved
• Kosher or flaky salt
• 1 large bunch (about 170g/170 grams) flat-leaf parsley
• Extra-virgin olive oil, for sauteing and dressing
• 2 Persian cucumbers
• 1 large lemon, preferably organic

Instructions:

1. Heat some oil in a medium pot over medium heat. Toast the bulgur by stirring constantly for 1 to 2 minutes until it becomes fragrant. Add 1 3/4 cups of water and 1/4 cup of feta brine (or 2 cups of water plus a pinch of salt if you don't have brine). Bring it to a boil, then lower the heat, cover the pot, and let it simmer for 18 to 20 minutes until the bulgur is very soft and the water is absorbed.
2. While the bulgur is cooking, crumble about two-thirds of the feta finely and the rest roughly.
3. Mash and stir the hot bulgur with a fork a few times to make it sticky. Mix in the finely crumbled feta until mostly melted, then gently fold in the roughly crumbled feta.
4. Scoop the bulgur mixture onto a parchment-lined sheet pan in heaping 1-tablespoon portions, making around 18 to 22 fritters. Flatten each scoop into a disc (1 1/2 to 2 inches in diameter) using your hand. Allow them to firm up in the refrigerator while preparing the parsley salad. You can also wrap and refrigerate the fritters for up to 2 days at this point.
5. Remove the tough stems from the parsley and roughly chop the leaves and tender stems. Cut the cucumbers in half lengthwise, then chop them roughly. Place both in a medium bowl. Grate some lemon zest (about one-third of the lemon) over the parsley and cucumbers. Squeeze juice from half of the lemon on top. Drizzle generously with olive oil, sprinkle with salt, toss to combine, taste, and adjust seasoning as necessary.
6. In a large cast-iron or nonstick skillet, add enough oil to coat the bottom and heat over medium heat. Once the oil is hot, carefully add the fritters, leaving enough space for flipping. Cook until the bottoms are golden brown and crispy, about 4 to 5 minutes, then flip and cook the other side for 3 to 4 minutes until golden brown and crispy. Allow them to firm up if they seem delicate before cooking further. Transfer to a paper towel-lined plate or wire rack to cool. Repeat with the remaining fritters, adding more oil if needed.
7. Serve the warm fritters on top of or alongside the salad.

Summary:

• Calories: 1082 kcal
• Fat: 38 g
• Protein: 44 g
• Carbs: 159 g
• Potassium: 2111 mg
• Magnesium: 414 mg