If you enjoy zucchini or aren’t a huge fan of these nutritious vegetables, you’ll be in love with these low-calorie zucchini fritters! They’re simple to make, full of flavor, and amazingly nutritious.
Zucchini, also known as courgette, is a nutrient-dense vegetable that can benefit your health in a variety of ways. Have a look at the dietary information below.
One medium zucchini with skin (about 196 g) provides:
- 31.4 calories
- 6.6 grams carbohydrates
- 2.4 grams protein
- 0.4 gram fat
- 2.2 grams fiber
- 33.3 milligrams vitamin C (56 percent DV)
- 0.4 milligram vitamin B6 (21 percent DV)
- 0.3 milligram manganese (17 percent DV)
- 0.3 milligram riboflavin (16 percent DV)
- 514 milligrams potassium (15 percent DV)
- 56.8 micrograms folate (14 percent DV)
- 8.4 micrograms vitamin K (11 percent DV)
- 392 international units vitamin A (8 percent DV)
- 33.3 milligrams magnesium (8 percent DV)
- 74.5 milligrams phosphorus (7 percent DV)
- 0.1 milligram thiamine (6 percent DV)
- 1 milligrams niacin (5 percent DV)
- 0.1 milligram copper (5 percent DV)
Calcium, iron, zinc, selenium, vitamin E, pantothenic acid, and choline are also present.
So, to enjoy all of the benefits of zucchini, here’s how to make these delicious zucchini fritters:
- 1 large zucchini (or 2 small ones)
- 1 clove garlic peeled and minced
- 1/4 cup fresh basil
- 2 organic eggs or Flax Egg
- 1/4 cup gluten-free flour
- 1/4 cup fresh oregano ditto
- 1 tbsp lemon zest
- 1/4 tsp onion powder Salt and pepper Dip Ingredients
- 1/2 cup finely chopped fresh dill
- Avocado Dip Base
How to Do it:
Grate the zucchini with the big holes of a box grater and put it in a colander set in the drain. Set aside for 10 minutes after tossing with half a teaspoon of salt.
Then, wring zucchini dry in a clean kitchen towel to extract excess moisture before placing them in a large mixing cup. Mix in the egg, ginger, basil, oregano, lemon zest, onion powder, salt, and pepper.
Slowly whisk in the rice, being careful not to produce lumps.
2 tablespoons coconut or olive oil, heated in a big sauté pan over medium-high heat until it sizzles when a bit of the zucchini mixture is dropped in.
Next, gently drop about 2 teaspoons of the zucchini mixture into the tub, leaving a few inches between the fritters. Cook for a few minutes, or until they are golden. Cook for a few more mixtures before turning them over.
2 to 3 minutes over medium heat, cook fritters until crispy. Cook for another 2 or 3 minutes, or until the fritters are crispy. Then, place them on a plate and set them aside.
Combine the avocado dill dip ingredients and serve with your zucchini fritters!