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Zucchini Fritters

  Coarsely grated zucchini 3 Cup (48 tbs)
  Eggs 2 , beaten
  Milk 1⁄8 Cup (2 tbs)
  Flour 2 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Mint 1 Teaspoon (Dried / Fresh)
  Olive oil 1⁄2 Cup (8 tbs) (For Pan Frying)

Grate the squash and drain in a colander for 1 hour.
Mix the eggs, milk, and flour into a smooth batter.
Add salt and pepper to taste.
Add mint to taste. (I use about 1 teaspoon dried mint in this recipe.If using fresh mint leaf, chop about 1 tablespoon.) Mix batter with the squash and pan-fry in small fritters in a bit of olive oil.
Cook just until golden brown and serve as a first course or a vegetable dish.
These can be kept warm in the oven for a bit before dinner.
Be sure to cover.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1217 Calories from Fat 1060

% Daily Value*

Total Fat 120 g184.2%

Saturated Fat 18.7 g93.6%

Trans Fat 0 g

Cholesterol 425.8 mg141.9%

Sodium 580.4 mg24.2%

Total Carbohydrates 24 g7.9%

Dietary Fiber 5 g20.1%

Sugars 8.7 g

Protein 19 g38.6%

Vitamin A 29.5% Vitamin C 108.4%

Calcium 16% Iron 26.4%

*Based on a 2000 Calorie diet

Zucchini Fritters Recipe