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Flourless Zucchini and Carrot Fritters

These fritters are so tender they practically melt in your mouth! We're all used to the idea that pancakes and fritters are made with flour. But for this recipe you don't need any flour at all. Don't believe it? See for yourself and make these flourless zucchini fritters.

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Squash pancakes with carrots and egg without flour
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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 % 2 g
Fats 46 % 6 g
Carbohydrates 38 % 5 g
85 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

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  • Take a couple of medium zucchini, wash and peel them, and shred them on the coarse side of a box grater. Do the same with the carrots. Add the garlic, minced or grated fine, to the shredded zucchini and carrots.
  • Squeeze the mixture well to wring out the excess vegetable juice. Stir in the eggs and season with salt. Heat a skillet greased with vegetable oil, spoon the mixture into the pan, and fry over low heat for about 5 minutes per side. Don't rush to flip the fritters—let them fully set and brown first. These flourless zucchini fritters are best served with yogurt. Enjoy!
  • Add fresh herbs to the batter if you like.

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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g

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