Zucchini Fritters with Creamy Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 55.2 μg | (92 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 31.1 μg | (69 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,235 mg | (31 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the mushroom sauce
- 500 grams button Mushroom
- 1 shallot
- 1 garlic clove
- 4 Tbsps butter
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 1 tsp cornstarch
- 2 Tbsps finely chopped parsley
- For the zucchini fritters
- 400 grams Zucchini
- salt
- 400 grams starchy potatoes
- 2 eggs
- 3 Tbsps cornstarch
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
- 4 Tbsps vegetable oil
Preparation steps
For the sauce: Rub the mushrooms with a damp paper towel and cut into slices. Peel and finely chop the shallot and garlic. Heat the butter in a saucepan. Cook the mushrooms in batches, until golden. Remove from the pot to a plate. Cook the shallot and garlic until soft and translucent. Stir in the wine and simmer until slightly reduced. Stir in the cream and crème fraîche. Stir in the mushrooms and cook until warmed through, about 5 minutes. Season with salt and pepper to taste. If desired, thicken sauce with cornstarch. Stir in the parsley.
For the zucchini fritters: Rinse and trim the zucchini, and grate coarsely. Season with salt and set aside. Peel the potatoes and grate finely. Wrap the potatoes in a clean kitchen towel to absorb moisture. Once the zucchini has let out its moisture, wrap in a clean kitchen towel as well and gently squeeze out the excess water. Combine the zucchini and potatoes in a bowl with the eggs, and season with salt and pepper to taste. Stir in the parsley.
Heat the oil in a large (preferably nonstick) skillet. Dollop small heaps of the zucchini mixture in the skillet and cook until light golden, about 3-4 minutes per side. Remove to a paper towel. Place in a 80°C (approximately 175°F) oven to keep warm until the rest of the zucchini mixture is cooked.
Serve the zucchini fritters with the mushroom sauce.
