Vegetable Fritters
Healthy, because
Even smarter
Nutritional values
The combination of egg and potato provides very high quality protein, which our body needs as building material for cells and strong muscles. Zucchini is a top supplier of iron for vegetables. Thanks to the abundant vitamin C from parsley, the trace element can be absorbed by the body particularly well.
This is how the buffers are guaranteed to be crispy: only put the dough into the pan when the oil is really hot. This is the only way to make the vegetable buffers really crispy. As a slim alternative, the vegetable buffers can also be baked in a preheated oven at 180 degrees (fan oven 160 degrees; gas: stages two to three) for approx. 30 minutes. Turn them halfway through so that they are crispy on both sides. A zaziki dip, salmon and a colourful salad are suitable for the buffers.
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Zucchini
- 400 grams potatoes
- 300 grams carrots
- 2 eggs
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- vegetable oil (for frying)
- 2 Tbsps Fresh herbs (very finely chopped)
Preparation steps
Rinse, trim and grate the zucchini. Peel and rinse the potatoes and carrots, grate, then mix everything together with the eggs and flour. Season with salt, pepper and nutmeg.
Fry flattened tablespoon-sized portions of batter in hot oil until golden brown on both sides. Keep the finished fritters warm in the oven at 70°C (approximately 150°F).
Serve sprinkled with freshly chopped herbs.
