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Grated black zucchini mixed with egg and flour, then fried as a savory fritter.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Black zucchini fritter (65 g) has 124 calories. That works out to 190 calories per 100 g. It contains 10.7 g of carbs, 3.6 g of protein, 7.2 g of fat and 1.2 g of fiber. Its 5.9 µg of Selenium covers 11% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 65 g
124
KCAL / 65G
Carbs
10.7g
· 4% DV
Protein
3.6g
· 7% DV
Fat
7.2g
· 9% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 35% · Protein 12% · Fat 53%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 124 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 1.37 g | 7% |
| Trans fat | 0.07 g | |
| Sodium | 228 mg | 10% |
| Total carbohydrate | 10.7 g | 4% |
| Fiber | 1.2 g | 4% |
| Protein | 3.6 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 65 g | 124 kcal |
| 1 piece (small) | 35 g | 67 kcal |
| 1 piece (large) | 90 g | 171 kcal |
| 100 g | 100 g | 190 kcal |
| 2 piece (small) | 110 g | 209 kcal |
| 2 piece (medium) | 130 g | 247 kcal |
| 1 serving (medium) | 150 g | 285 kcal |
| 3 piece (medium) | 195 g | 371 kcal |
| 1 serving (large) | 220 g | 418 kcal |
Calculated from 190 calories per 100 g.
A black zucchini fritter is a savory patty made by mixing grated dark-skinned zucchini with egg and flour, then frying it. It is similar to other zucchini fritters; herbs or cheese can be added for different versions.
To make black zucchini fritters, grate the zucchini, squeeze out excess liquid, then mix it with egg and flour. Spoon portions into a hot pan and fry until browned on both sides and cooked through.
Black zucchini has a mild flavor much like other zucchini, so its darker skin usually changes the fritter’s appearance more than its taste. You can use the same herbs and seasonings you would add to a regular zucchini fritter.
Squeeze as much liquid as possible from the grated zucchini before mixing the batter. Cook the fritters in a single layer without crowding the pan, so moisture can escape instead of steaming them soft.
Yes, black zucchini fritters can be baked. Shape the mixture into thin portions on a lightly oiled baking sheet and turn them once during cooking; they will be less crisp than pan-fried fritters.
A yogurt-based dip, such as garlic yogurt with lemon and herbs, pairs well with black zucchini fritters. Its cool, tangy flavor complements the savory fried surface without overpowering the zucchini.
No, you usually do not need to peel the zucchini. Wash it well and trim the ends; the skin softens as the fritters cook. Peel it only if the skin is unusually tough or damaged.
Remove excess water from the grated zucchini and make sure the mixture is thick enough to hold together on a spoon. If it still feels loose, add a little flour, then let the mixture rest briefly before frying.
Yes, cooked black zucchini fritters can be frozen. Freeze them separately on a tray first, then transfer them to a sealed container; reheat them from frozen in an oven for a firmer surface.
Reheat leftover black zucchini fritters in a skillet or oven until warmed through. These methods help restore some crispness; microwaving is quicker but tends to make the fritters softer.
Vitamins
B2
0.1mg · 8% DV
B12
0.16µg · 7% DV
Vitamin A
58.5µg · 7% DV
Biotin
1.95µg · 7% DV
Minerals
Selenium
5.85µg · 11% DV
Sodium
228mg · 10% DV
Phosphorus
62mg · 9% DV
Copper
0.07mg · 8% DV
Potassium ⭐
169mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 124 calories in 1 piece (medium) (65 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Black zucchini fritter, or kara mücver, is a Turkish-style savoury fritter made with grated black zucchini, egg and flour, then fried in small portions. It belongs to the home-cooked mücver tradition, where grated vegetables are mixed into a simple batter and cooked until set and lightly browned.
Serve it warm or at room temperature, often with yoghurt as a side or a light meal; it also works well as part of a shared spread. Though zucchini is the main ingredient, frying gives it a richer profile: a 100 g portion has 11 g of fat. For a lighter plate, pair a piece with salad and plain yoghurt, or cook the batter in the oven with less oil.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.37g
MONOUNSATURATED
3.32g
POLYUNSATURATED
1.82g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.