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Zucchini Fritters Recipe

Zucchini Fritters, often referred to as zucchini pancakes or courgette fritters, are a delightful and nutritious choice for those seeking a meal rich in vegetables. These fritters are crafted from simple, yet flavorful ingredients that combine to create a dish that's versatile and satisfying for any meal. Whether served as a main dish, a side, or a snack, zucchini fritters offer a wonderful way to enjoy the mild, slightly sweet taste of zucchini, elevated by a hint of onion, garlic, and cheese, all encased in a golden, crispy exterior.

Zucchini Fritters

🌎 Mediterranean: Side Dish

πŸ₯— Ingredients:

  • zucchini (200g)
  • eggs (100g)
  • all-purpose flour (37.5g)
  • parmesan cheese (15g)
  • onion (20g)
  • garlic (10g)
  • salt (1g)
  • black pepper (0.75g)
  • olive oil (15g)
  • sour cream (30g)

🍳 How to cook (2 servings):

Cooking Time: 10 minutesPreperation Time: 15 minutes

Preparing the Zucchini

Grate approximately 200 grams of zucchini. Optionally, salt the grated zucchini lightly and let it sit in a colander for 10 minutes to draw out moisture. Squeeze out the excess water before use.

Making the Batter

In a large bowl, mix the grated zucchini with 1-2 beaten eggs, 25-50 grams of all-purpose flour (or another binding agent), 10-20 grams of grated Parmesan cheese (optional), 20 grams of finely chopped onion, 1-2 minced garlic cloves, salt, and black pepper to taste.

Frying the Fritters

Heat a skillet with 10-20 grams of olive oil over medium heat. Form the batter into patties and fry each side until golden brown and cooked through, approximately 2-3 minutes per side.

Serving

Serve the fritters warm, accompanied by a dollop of sour cream, if desired.

⭐️ Nutrition facts:

These zucchini fritters are not only delicious but also nutritious, boasting a good balance of macronutrients with approximately 10-15 grams of protein, 20-30 grams of carbs, and 15-25 grams of fat per serving. They're low in calories, making them a great option for those monitoring their caloric intake.

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