Deep-Fried Summer Squash
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(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Pastry flour
- 1 tsp Baking powder
- salt
- 125 milliliters milk
- 1 egg
- 2 Zucchini
- 1 garlic clove
- 250 grams Greek Yogurt (0.1% fat)
- 2 Tbsps freshly chopped Dill
- freshly ground peppers
- vegetable oil (to fry)
- Fleur de sel
Preparation steps
1.
Sift the flour into a bowl and mix with the baking powder, a pinch of salt and the milk into a smooth dough. Add the egg and mix well. The dough should be thick and runny. Let rest for about 10 minutes.
2.
Rinse the summer squash and halve lengthwise. Cut half into slices and place in a bowl. Peel and squeeze the garlic. Add the yogurt and 1 tablespoon of dill. Mix well. Season with salt and pepper.
3.
Cut the remaining summer squash into 5 mm (approximately 1/4 inch) slices. Mix into the dough. Remove with a tablespoon and fry in oil for about 2 minutes, until golden brown on both sides. Drain on paper towels and season with the fleur de sel and pepper. Serve with the dill dip and garnished with the remaining dill.
