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Deep-fried dough fritter made with buckwheat flour
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fried buckwheat dough fritter (70 g) has 232 calories. That works out to 332 calories per 100 g. It contains 29.1 g of carbs, 4.8 g of protein, 10.9 g of fat and 2.9 g of fiber. Its 0.7 mg of Manganese covers 29% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 70 g
232
KCAL / 70G
Carbs
29.1g
· 11% DV
Protein
4.8g
· 10% DV
Fat
10.9g
· 14% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 8% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 232 kcal | |
| Total fat | 10.9 g | 14% |
| Saturated fat | 1.82 g | 9% |
| Trans fat | 0.06 g | |
| Sodium | 224 mg | 10% |
| Total carbohydrate | 29.1 g | 11% |
| Fiber | 2.9 g | 10% |
| Protein | 4.8 g | 10% |
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) | 70 g | 232 kcal |
| 1 piece (mini) | 25 g | 83 kcal |
| 1 piece (small) | 35 g | 116 kcal |
| 1 piece (thin) | 55 g | 183 kcal |
| 100 g | 100 g | 332 kcal |
| 1 piece (large) | 110 g | 365 kcal |
| 1 serving (double) | 140 g | 465 kcal |
| 1 piece (jumbo) | 150 g | 498 kcal |
| 1 serving (triple) | 210 g | 697 kcal |
Calculated from 332 calories per 100 g.
Fried buckwheat dough fritters are made by mixing buckwheat flour with liquid and any chosen leavening, shaping the dough, then frying the pieces until cooked through. Add liquid gradually because buckwheat dough can be less elastic than wheat dough, and drain the fritters after frying.
Fried buckwheat dough fritters are often raw in the middle when the pieces are too thick or the oil browns their outsides before the centers cook. Shape them evenly and avoid frying in oil that is so hot the surface darkens immediately.
Fried buckwheat dough fritters can absorb excess oil if the oil is not hot enough or the dough is overly wet. Keep the dough manageable rather than runny, fry in properly heated oil, and let each batch drain on paper towels.
No, fried buckwheat dough fritters do not have to contain yeast. Yeast gives them a lighter, more risen texture, while a quick unleavened version is usually denser. Buckwheat flour does not develop the stretchy structure that wheat flour does.
Fried buckwheat dough fritters have a more earthy, nutty flavor than fritters made with plain wheat flour. Buckwheat can also make their crumb denser, so expect a different bite rather than the light, stretchy texture of many conventional dough fritters.
Yes, fried buckwheat dough fritters can be made with buckwheat flour alone, but the dough may be more fragile and less elastic. Add liquid gradually and handle it gently; some recipes combine buckwheat with another flour or a binder to make shaping easier.
Fried buckwheat dough fritters pair well with savory dips, yogurt, cheese, or a fresh salad. Their nutty flavor also works with sweet toppings such as honey or jam, so they can be served as a snack or alongside breakfast.
Yes, you can prepare fried buckwheat dough fritter dough ahead and keep it covered in the refrigerator. If it contains yeast, leave room for it to rise; bring the dough closer to room temperature before shaping and frying for more even cooking.
Reheat fried buckwheat dough fritters in a pan or oven to bring back some crispness. A microwave is convenient but tends to make them soft. Refrigerate leftovers in a covered container and use them within a few days.
Yes, you can bake fried buckwheat dough fritters, but they will be more bread-like and less crisp than the fried version. Arrange the shaped pieces on a lined baking tray with space between them, and bake until cooked through.
Vitamins
Vitamin E
1.47mg · 10% DV
B1
0.11mg · 9% DV
B3
1.47mg · 9% DV
B6
0.13mg · 8% DV
Minerals
Manganese
0.66mg · 29% DV
Copper
0.17mg · 19% DV
Phosphorus
115mg · 16% DV
Magnesium
55mg · 13% DV
Sodium
224mg · 10% DV
Potassium ⭐
130mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 232 calories in 1 piece (medium) (70 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.
Fried buckwheat dough fritter is a Turkish-style pişi: a dough made with buckwheat flour, shaped into pieces and fried until browned. Recipes vary, and may include yeast or other ingredients; the fritters are typically crisp or lightly firm outside and soft within, with a gently earthy flavour from the buckwheat.
In Turkey, pişi is often served at breakfast alongside cheese, olives and fresh vegetables, or enjoyed with tea. It also works as a savoury snack, plain or with a dip. As a fried dough, it is fairly energy-dense, while buckwheat contributes some fibre. Pair it with fresh produce and keep the portion modest if you want a lighter meal.
Low
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 3
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.82g
MONOUNSATURATED
4.48g
POLYUNSATURATED
2.94g
Omega 6:3 ratio 91:1
Above the ideal 4:1 (91:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.