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Pumpkin and Zucchini Fritters

Vegetable fritters — you couldn't dream up a tastier dish! Finger-licking good is the best way to describe these pumpkin and zucchini fritters. I usually serve them with sour cream — a really great flavor combo! Give them a try; it's peak vegetable season right now.

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Pumpkin and zucchini pancakes
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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 8 % 3 g
Fats 62 % 23 g
Carbohydrates 30 % 11 g
250 kcal
GI: 18 / 0 / 82
  • All right, let's start by prepping the ingredients: peel the pumpkin, zucchini, and onion. Grate all three (not too coarse) or grind them in a blender. Squeeze out the excess juice.
  • In a deep bowl, combine the zucchini, pumpkin, and onion, crack in the egg, and add the flour with the baking powder. Season with salt and mix. Mix thoroughly so the flour and egg are evenly distributed through the vegetables.
  • Spoon the batter onto a hot skillet with a tablespoon and fry in vegetable oil on both sides (don't skimp on the oil — it should come about halfway up the fritters).
  • Transfer the finished fritters to a paper towel to drain the excess oil, and they're ready to serve!
  • Enjoy every bite and keep smiling!

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

  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Zucchini - 23  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking powder - 79  kcal/100g

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