Fried Zucchini with Avocado Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,326 mg | (33 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 8 Zucchini
- 2 eggs
- Sea salt
- freshly ground peppers
- 1 generous pinch lemon zest
- 2 Tbsps Pastry flour
- 80 grams Panko (or white bread crumbs)
- 1 bunch Cress
- 1 Avocado
- 1 Tbsp lemon juice
- 1 tsp Horseradish (jarred)
- 150 grams Crème fraiche
Preparation steps
Rinse the baby zucchini and pat dry. Cut into wedges about 1.5-2 cm (approximately 1/2-3/4 inch) thick. Beat the eggs in a bowl and season with salt, pepper and lemon zest. Dip the zucchini wedges into the flour, then the beaten egg, then the breadcrumbs. Fry in hot oil (170°C/340°F) for about 3-4 minutes, until golden brown and crisp. Drain on paper towels.
For the dip: Rinse the cress and set aside a bit for garnish. Peel the avocado, cut in half and remove the pit. Scoop out the flesh and place in a blender or food processor with the cress, lemon juice, horseradish and crème fraîche. Blend until smooth. Season with salt and pepper and pour into small bowls.
Sprinkle the zucchini wedges with a little sea salt and the remaining cress. Serve with the avocado dip.
