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Zucchini And Egg Fritters

Lebanese.Chef's picture
  Garlic 1 Clove (5 gm)
  Salt 1 Teaspoon
  Onions spring 6
  Pepper 1 Pinch
  Mixed spices 1 1⁄4 Teaspoon
  Zucchini pulp 1 Cup (16 tbs)
  Eggs 5
  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

Crush the garlic in a bowl with the salt.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 929 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 3601.8 mg150.1%

Total Carbohydrates 97 g32.4%

Dietary Fiber 13.9 g55.5%

Sugars 8.5 g

Protein 48 g95.9%

Vitamin A 134.3% Vitamin C 185.2%

Calcium 56.2% Iron 78%

*Based on a 2000 Calorie diet

Zucchini And Egg Fritters Recipe