Directions:
- 1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
- 2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
- 3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
- Serve immediately, with sour cream or plain yoghurt on the side.
- Adapted from a recipe in Everyday Food magazine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.86 Kcal (318 kJ) | ||
| Calories from fat | 33.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 31mg | 10% | |
| Sodium | 12.95mg | 1% | |
| Potassium | 53.28mg | 1% | |
| Total Carbs | 8.46g | 3% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 10.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 160.95 Kcal (674 kJ) | ||
| Calories from fat | 70.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 6% | |
|---|---|---|---|
| Cholesterol | 65.77mg | 10% | |
| Sodium | 27.48mg | 1% | |
| Potassium | 113.03mg | 1% | |
| Total Carbs | 17.95g | 3% | |
| Sugars | 0.21g | 0% | |
| Dietary Fiber | 1.06g | 2% | |
| Protein | 4.95g | 5% | |
| Vitamin C | 4.7mg | 4% | |
| Iron | 0.8mg | 2% | |
| Calcium | 22.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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