Zucchini Fritters
Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 131 | ||
Calories from Fat: 68 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 63mg | 19 % | |
Sodium 326.7mg | 11 % | |
Potassium 329.9mg | 9 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.1g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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