
Zucchini Fritters
CAL P/SERVE
349
kJ P/SERVE
1460
FAT P/SERVE
7.8g
SODIUM P/SERVE
378g
Any left overs can be reheated and made into sandwiches with salad and relish.
Ingredients
- 2 large zucchinis, grated
- 2 tbls dried onion flakes
- 1 tsp. garlic powder
- ¼ cup parmesan cheese, freshly grated
- 1 cup plain flour, sifted
- 1 tsp baking powder
- 1 tsp smoked paprika
- ½ cup low fat milk
- 1 egg
- Cooking Spray
- S & P for seasoning
Method
- Preheat oven to 180C (350F). Line a baking tray with baking paper.
- Grate Zucchini into a large bowl. Mix dried onion flakes, garlic powder, parmesan cheese, smoked paprika, and season with S & P, set aside.
- In a separate bowl sift flour and baking powder together. Add egg and milk to the flour and with a whisk mix the batter until a smooth mixture.
- Pour batter into the zucchini mix and with a spoon mix until all incorporated.
- Heat a non-stick fry pan sprayed with cooking spray. When heated, using a 1/3 cup measure place batter mixture into pan, 3 at a time. When bubbling around the sides, using a spatula flip over and cook other side, around 2-3 minutes each side. Place on the baking tray and cook the next batch until all mixture finished.
- Bake in oven for 10-15 minutes until the centre is cooked.
- Serve with salad and either tomato relish or mint and yoghurt dressing.
Nutrition Table
Servings: 2
Serving size:336g
Average Serve | Average 100g | |
---|---|---|
Energy | 1460 kJ | 436 kJ |
349 Cal | 104 Cal | |
Protein | 19.2 g | 5.7 g |
Fat, total | 7.8 g | 2.3 g |
- Saturated | 3.6 g | 1.1 g |
Carbohydrate | 46.5 g | 13.8 g |
- Sugars | 9.4 g | 2.8 g |
Sodium | 378 mg | 112 mg |