Zucchini Fritters with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the sauce
- 100 grams Crème fraiche
- 100 grams Yogurt (0.1% fat)
- 100 grams Mayonnaise
- 1 Tbsp Tomato paste
- 1 pinch sugar
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 2 Tbsps Ketchup
- For the fritters
- 250 grams Zucchini
- 500 grams predominantly waxy potatoes (cooked day before)
- 1 Tbsp finely chopped parsley
- 1 tsp chopped rosemary
- 2 eggs
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- vegetable oil (for cooking)
- Pastry flour (for)
- For the peppers
- 600 grams red and yellow paprika
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- peppers
Preparation steps
For the sauce: whisk creme fraiche, yogurt and mayonnaise with tomato paste. Season with sugar, salt, lemon juice and pepper. Pour into small glasses or bowls. Decoratively drip ketchup on top.
For the fritters: rinse zucchini, trim the ends and grate. Squeeze well. Peel and grate potatoes, combine with zucchini. Add herbs, eggs and flour, season with salt, pepper and nutmeg. Mix well.
For the peppers: rinse and halve peppers, remove seeds and ribs. Cut into pieces or strips. Peel garlic, finely chop and mix with oil. Coat peppers with the mixture and arrange in a baking dish. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes, stirring occasionally.
Make 12 patties out of zucchini mixture. Heat oil in a large pan and cook fritters until golden brown on both sides. Arrange fritters and peppers on plates and serve accompanied by sauce.
