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Zucchini And Egg Fritters Recipe
|Garlic||1 Clove (5 gm)|
|Mixed spices||1 1⁄4 Teaspoon|
|Zucchini pulp||1 Cup (16 tbs)|
|Self rising flour||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Cup (16 tbs)|
|Chopped mint/1 teaspoon dried mint||1 1⁄4 Cup (20 tbs)|
|Olive oil/Nut oil||1 Tablespoon|
Serving size: Complete recipe
Calories 932 Calories from Fat 367
% Daily Value*
Total Fat 41 g63.2%
Saturated Fat 10.1 g50.4%
Trans Fat 0 g
Cholesterol 1057.4 mg352.5%
Sodium 3611.7 mg150.5%
Total Carbohydrates 98 g32.6%
Dietary Fiber 10.8 g43.1%
Sugars 8.5 g
Protein 45 g89.8%
Vitamin A 134.3% Vitamin C 185.2%
Calcium 56.4% Iron 76.8%
*Based on a 2000 Calorie diet
Mix in the spring onions, pepper and mixed spices.
Add the mashed zucchini and the eggs.
Beat well with a beater, then thoroughly mix in the flour.
Add parsley and mint.
Spoon the mixture into a pan of hot oil and fry until the fritters are golden brown on both sides.
Repeat this procedure until all the mixture is used.
Variation - Add 1 tablespoon of olive oil or nut oil to the mixture.
Pour it into a greased baking dish to a thickness of 2.5-4 cm (1-1 1/2 inch) and bake in a moderate oven until cooked for approx 3/4 hour.