Recipes Ingredients Meat & Poultry Pork Recipes Orzo-Veggie Fritters 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Servings: 6 Use leftovers from our Corn and Zucchini Orzo Salad to make these Southwestern fritters. Ingredients 3 large eggs, lightly beaten ¾ cup all-purpose flour 2 teaspoons honey Coarse salt and ground pepper 4 cups orzo salad from Corn and Zucchini Orzo Salad 12 slices bacon 2 large tomatoes, sliced 2 avocados, thinly sliced Directions In a medium bowl, whisk together eggs, flour, and honey; season with salt and pepper. With a rubber spatula, fold in orzo salad. Heat a large nonstick skillet over medium. Working in batches if necessary, cook bacon until fat is rendered and bacon is crisp, 10 to 12 minutes, flipping once. Transfer bacon to paper towels to drain; reserve fat. In batches, drop orzo mixture by 1/4 cupfuls into pan. With a small spatula, flatten each slightly and cook until golden, 2 to 3 minutes per side; drain on paper towels. Serve fritters with bacon, tomatoes, and avocados. Rate it Print