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Fried savory fritters with leafy herbs and egg
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Fried herb fritters (90 g) has 193 calories. That works out to 214 calories per 100 g. It contains 16.7 g of carbs, 6.5 g of protein, 11.2 g of fat and 2.1 g of fiber. Its 160.2 µg of Vitamin K covers 134% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (medium) · 90 g
193
KCAL / 90G
Carbs
16.7g
· 6% DV
Protein
6.5g
· 13% DV
Fat
11.2g
· 14% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 35% · Protein 13% · Fat 52%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 193 kcal | |
| Total fat | 11.2 g | 14% |
| Saturated fat | 1.67 g | 8% |
| Trans fat | 0.04 g | |
| Sodium | 329 mg | 14% |
| Total carbohydrate | 16.7 g | 6% |
| Fiber | 2.1 g | 8% |
| Protein | 6.5 g | 13% |
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) | 60 g | 128 kcal |
| 1 piece (mini) | 30 g | 64 kcal |
| 1 piece (small) | 45 g | 96 kcal |
| 2 piece (medium) | 90 g | 193 kcal |
| 100 g | 100 g | 214 kcal |
| 2 piece (large) | 120 g | 257 kcal |
| 3 piece (large) | 150 g | 321 kcal |
| 1 serving (large) | 180 g | 385 kcal |
| 1 serving (extra large) | 250 g | 535 kcal |
Calculated from 214 calories per 100 g.
Fried herb fritters are made by mixing chopped leafy herbs with egg and flour, then spooning the batter into hot oil. Fry small portions until golden on both sides, and drain them briefly on paper towels before serving.
Parsley, dill, scallions, spinach, and mint all work well in fried herb fritters. Use a mix for a fuller flavour, and dry the leaves thoroughly after washing so excess water does not loosen the batter or cause oil to splatter.
To keep fried herb fritters from falling apart, chop and dry the herbs well, then make sure the batter is thick enough to hold together on a spoon. Let each fritter set in the pan before turning it, rather than moving it straight away.
Fried herb fritters can turn soggy if the herbs release water, the batter is too loose, or the oil is not hot enough. Dry the greens, add flour gradually if needed, fry in uncrowded batches, and drain the finished fritters on a rack or paper towel.
Yes, you can bake fried herb fritters, though they will usually be less crisp than pan-fried ones. Shape small portions on a lined baking tray, brush or spray them lightly with oil, and bake until firm and browned, turning them once if needed.
Garlic yogurt is a classic dip for fried herb fritters because its cool, tangy flavour balances the savoury herbs. Lemon yogurt, tzatziki, or a simple squeeze of lemon also works, especially when serving the fritters as a snack or starter.
Yes, dried herbs can be used in fried herb fritters, but fresh herbs give them a softer texture and brighter flavour. Crush dried herbs between your fingers before mixing them in, and use less than you would of fresh herbs because their flavour is more concentrated.
Store leftover fried herb fritters in a covered container in the refrigerator once they have cooled. Eat them within a few days, and reheat them in a skillet or oven to bring back some crispness; a microwave tends to soften their coating.
Yes, fried herb fritters can be frozen after cooling completely. Freeze them in a single layer first, then transfer them to a sealed container or freezer bag; reheat from frozen in the oven until hot and crisp.
No, fried herb fritters are not necessarily the same as pakoras. Pakoras are commonly coated in chickpea flour and seasoned in South Asian styles, while herb fritters can use wheat flour and egg, with the herbs mixed directly into the batter.
Vitamins
Vitamin K
160.2µg · 134% DV
Biotin
5.58µg · 19% DV
Vitamin A
166.5µg · 19% DV
B2
0.18mg · 14% DV
Minerals
Selenium
12µg · 22% DV
Manganese
0.38mg · 17% DV
Phosphorus
115mg · 16% DV
Sodium
329mg · 14% DV
Potassium ⭐
257mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 193 calories in 2 piece (medium) (90 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 herb fritters are a Turkish home-style take on mücver: finely chopped leafy greens and herbs are mixed with egg and a binder, then fried in small patties. The greens vary with the season and the cook; parsley, dill, spring onion and leafy vegetables such as chard are common choices.
They are crisp at the edges, soft inside, and savoury with a fresh, herbal flavour. In Turkey they may appear at breakfast, alongside tea, or as a meze or light meal with yoghurt. They also work well as a simple side dish. Egg contributes some protein—7.2 g per 100 g—while the greens add a little fibre. For a less oily result, fry in a modest amount of oil and let the fritters drain briefly before serving.
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 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.
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
1.67g
MONOUNSATURATED
4.73g
POLYUNSATURATED
3.47g
Omega 6:3 ratio 29.9:1
Above the ideal 4:1 (29.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.