Zucchini Fritters with Herbs
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 360 mg | (9 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 large Zucchini
- salt
- freshly ground peppers
- 4 eggs
- 1 Tbsp olive oil
- 125 grams Pastry flour
- 1 sprig mint
- 1 sprig parsley
- ½ tsp grated Lemon peel (organic)
- vegetable oil (for frying)
Preparation steps
1.
Rinse zucchini, trim and grate into a bowl. Season with salt and pepper. Separate the eggs and stir the egg yolks with the oil into the grated zucchini. Then sift in the flour and mix well. Rinse the herbs, pat dry and finely chop the leaves. Stir in grated lemon zest. Beat egg whites until stiff with a pinch of salt and fold into the batter.
2.
Heat a generous amount of oil in a large saucepan. Shape the zucchini mixture with 2 tablespoons into fritters, slide fritters into the hot fat and fry until golden brown, about 4 minutes. Drain on paper towels. Serve with tomato ketchup, if desired.
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