Photo: Gabriel Gurrola
Zucchini Fritters
9 ingredients
20 min + 10 min
20 fritters
openrecipes
"Pan-fried zucchini, yellow squash, and carrot cakes, with golden crispy edges and tender insides. These make great dippers for toddlers to adults. You would never know that these nutritious fritters amount to eating your vegetables."
Estimated Nutrition (whole recipe, rough)
770
Calories
24g
Protein
21g
Fat
122g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups shredded zucchini
- 1 cup shredded yellow squash
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 1 cup corn muffin mix
- 1 teaspoon baking powder
- 1/2 teaspoon sweet paprika
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil, or more as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes