Yellow Zucchini Fritters
Yellow Zucchini Fritters - An easy and flavorful treat!
Healthy, because
Even smarter
Nutritional values
The yellow zucchini offers plenty of potassium, which has a balancing effect on the body's fluid balance and is important for various metabolic processes. Strong nerves and muscles are also provided by the magnesium also found in yellow zucchini.
Apart from their appearance, the yellow zucchini are hardly distinguishable from their green siblings; in recipes, both varieties can be interchanged.
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 handful Dill
- 18 ozs yellow Zucchini
- salt
- 14 ozs waxy potatoes
- 1 egg
- 2 Tbsps Pastry flour
- freshly ground peppers
- Nutmeg
- 4 Tbsps Canola oil
- 3 ozs plain Greek yogurt
- 9 ozs Sour cream
- 1 tsp Lime juice
Preparation steps
Rinse dill, shake dry and pluck off tips. Rinse and trim zucchini, grate coarsely. Season with salt and let stand for about 10 minutes. Squeeze well to remove excess water.
Peel potatoes and grate. Wrap into a damp kitchen towel. Hang over a bowl and collect all resulting starch on the bottom of the bowl. Combine zucchini, potatoes, egg, and flour, mix well. Season with salt, pepper and nutmeg. If desired, add collected starch to the mixture.
Heat oil in a pan and place few piles of mixture into the pan. Flatten with a spoon and cook for about 2-3 minutes per side or until golden brown. Drain on paper towels. Prepare all fritters in the same manner.
Whisk yogurt with sour cream until smooth and season with lime juice, salt, and pepper. Place into a small bowl fill and serve with fritters.
