In Greece, fritters are called keftedes and they vary from island to island and with the season. Keftedes can be made with tomatoes, chickpeas or even with ground meat, like the ones my mom serves at family gatherings. Zucchini is a great vegetable for keftedes. I grate the entire thing, seeds and all, salt it, wring it out, and then make the fritters. These keftedes can be served as an hors d'oeuvre or a starter course and they don't even need a sauce; just sprinkle with some salt and crumbled feta on top.
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Serving Size: 1 fritter (80g) | ||
Recipe Makes: 8 fritters | ||
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Calories: 68 | ||
Calories from Fat: 34 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 39.1mg | 12 % | |
Sodium 362.7mg | 13 % | |
Potassium 171.6mg | 5 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.4g | ||
Protein 3.9g | 6 % | |
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: 68
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