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Vegan Potato and Zucchini Fritters (Water-Based)

These tasty fritters won't wreck your waistline and will satisfy any appetite! They're wholesome, delicious, easy to make, and perfect for meatless days.

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Lean pancakes made from potatoes and zucchini on water
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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 13 % 4 g
Fats 3 % 1 g
Carbohydrates 83 % 25 g
120 kcal
GI: 32 / 0 / 68

Cooking method

  1. Step 1:

    Step 1

    Step one. Peel the zucchini and potatoes.

  2. Step 2:

    Step 2

    Step two. Grate the zucchini and potatoes on the fine holes of a box grater, salt them, and mix. Let sit for a while, then drain the liquid into a glass (you'll use it later).

  3. Step 3:

    Step 3

    Step three. Make the batter. Sift the flour, then add the yeast and water. Leave it in a warm spot for 1 hour.

  4. Step 4:

    Step 4

    Step four. Once the batter has risen, stir in the grated zucchini and potato. If it gets too thick, thin it with the reserved vegetable liquid.

  5. Step 5:

    Step 5

    Step five. Fry the fritters on both sides. Enjoy!

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • 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
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dry yeast - 410  kcal/100g

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