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Zucchini Puffs Recipe
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Pepper white||1⁄4 Teaspoon|
|Grated cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Zucchini||2 Medium, grated and drained in colander|
|Garlic||2 Clove (10 gm), grated|
|Finely chopped onion||2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Frying oil||2 Cup (32 tbs)|
Calories 1566 Calories from Fat 1248
% Daily Value*
Total Fat 136 g208.5%
Saturated Fat 31.6 g158.1%
Trans Fat 0 g
Cholesterol 105.3 mg
Sodium 768.9 mg32%
Total Carbohydrates 57 g18.9%
Dietary Fiber 3 g12.2%
Sugars 5.9 g
Protein 21 g41.7%
Vitamin A 24.6% Vitamin C 35.4%
Calcium 51.6% Iron 22.1%
*Based on a 2000 Calorie diet
In large bowl combine egg, olive oil, 1/2 cup milk, salt and pepper.
Beat to smooth paste and gradually add sifted flour mixture.
Consistency will be very stiff.
Add grated cheese and remaining milk to make smooth but stiff batter.
Blend in grated zucchini, garlic, onion and parsley.
Heat oil and drop batter by spoonfuls.
Fry until golden.
Remove with slotted spoon and drain on paper towel.
Keep warm until all batter is cooked.
Lightly salt to taste and serve immediately.