Zucchini fritters
Pan-fried zucchini patties bound with egg and flour, served with sour cream and dill.
- Number of servings
- 2
Nutrients
For entire dish
- Calories
- 396 kcal
- Protein
- 12.8 g
- Carbohydrates
- 31.7 g
- Fat
- 25 g
- Fiber
- 3 g
Per serving
- Calories
- 198 kcal
- Protein
- 6.4 g
- Carbohydrates
- 15.9 g
- Fat
- 12.5 g
- Fiber
- 1.5 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 103.4 mcg
- C
- 39.6 mg
- D
- 1 mcg
- E
- 6.2 mg
- B9
- 48 mcg
- B12
- 0.5 mcg
- Fe
- 0.4 mg
- Ca
- 17 mg
- K⁺
- 522 mg
Ingredients
- Zucchini — 200 g
- Chicken egg — 50 g
- Wheat flour — 30 g
- Garlic — 4 g
- Table salt — 2 g
- Sunflower oil — 15 g
- Sour cream — 20 g
- Dill — 3 g
Cooking instructions
- Grate the zucchini, toss with half of the salt and rest for 8 minutes.
- Squeeze out the liquid.
- Mince the garlic and chop the dill.
- Mix the zucchini with egg, flour, garlic and the remaining salt.
- Heat the oil in a skillet over medium heat.
- Spoon small patties into the skillet.
- Fry for 3 minutes per side until golden.
- Serve with sour cream and dill.