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Lenten Zucchini Fritters (Eggless, Water-Based)

Hot-off-the-skillet fritters that are perfect for Lent or for vegetarians. Anyone who loves meatless dishes will enjoy these Lenten zucchini fritters.

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Lean zucchini pancakes without eggs 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 15 % 5 g
Fats 3 % 1 g
Carbohydrates 82 % 27 g
133 kcal
GI: 11 / 0 / 89

Cooking method

Cooking time: 30 min

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  • Grate the zucchini flesh. Salt the grated zucchini so it releases its juices. Wait a bit, then squeeze out the pulp. Pour the squeezed-out juice into a cup and top it up to 250 ml with water. Sift the flour and stir in the yeast. Add sugar and the water, and knead into a batter. Set the batter in a snug, warm spot and give it about an hour — that should be enough. Bring the risen batter back to the counter, add the grated zucchini, and mix it in well. Fry the fritters in an oiled skillet: first get the pan good and hot, then after the first batch turn the heat down and cook them that way. With a bit of practice, these Lenten zucchini fritters come out top-notch and soft.

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

  • Zucchini - 23  kcal/100g
  • Pressed yeast - 109  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
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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