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Zucchini Fritters with Kefir

A tender, lighter alternative to regular pancakes! These fritters are great with sour cream, and you can also serve them with berries, a berry smoothie, or jam.

RinaTilzitskayaAuthor avatar
Recipe author
Zucchini pancakes on kefir
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 2 g
Fats 29 % 5 g
Carbohydrates 59 % 10 g
89 kcal
GI: 40 / 0 / 60
    1. Wash the zucchini (use the youngest, most tender ones), trim the ends, and grate the whole thing on the coarse side of a grater. 2. Add the egg, salt, and sugar, and mix. 3. Pour in the kefir and mix again—the kefir gives the fritters their tenderness and lift. 4. Add the flour, watching the consistency so the batter is neither too runny nor too thick. I like to really taste the zucchini, so I go easy on the flour. Mix thoroughly. 5. Spoon the batter onto a preheated, oiled skillet and fry on both sides. 6. Voilà! A great breakfast for the whole family is ready. My family loves these fritters just as much as traditional pancakes—maybe even more.

Caloric content of the products possible in the composition of the dish

  • Zucchini - 23  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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