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Source of protein
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Herb egg fritters (120 g) has 228 calories. That works out to 190 calories per 100 g. It contains 12.2 g of carbs, 13 g of protein, 13.9 g of fat and 1.7 g of fiber. Its 138 µg of Vitamin K covers 115% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 2 piece (medium) · 120 g
228
KCAL / 120G
Carbs
12.2g
· 4% DV
Protein
13g
· 26% DV
Fat
13.9g
· 18% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 22% · Protein 23% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 228 kcal | |
| Total fat | 13.9 g | 18% |
| Saturated fat | 2.82 g | 14% |
| Trans fat | 0.04 g | |
| Sodium | 372 mg | 16% |
| Total carbohydrate | 12.2 g | 4% |
| Fiber | 1.7 g | 6% |
| Protein | 13 g | 26% |
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 | 114 kcal |
| 1 piece (small) | 45 g | 86 kcal |
| 1 piece (large) | 85 g | 162 kcal |
| 100 g | 100 g | 190 kcal |
| 2 piece (medium) | 120 g | 228 kcal |
| 1 cup (chopped) | 130 g | 247 kcal |
| 1 serving (medium) | 150 g | 285 kcal |
| 3 piece (medium) | 180 g | 342 kcal |
| 1 serving (large) | 240 g | 456 kcal |
Calculated from 190 calories per 100 g.
Herb egg fritters are made from eggs, chopped fresh herbs, flour and seasonings, though recipes vary. The mixture is spooned into a pan and cooked until set and browned. Some versions include vegetables, but the herbs and eggs give this dish its name.
To make herb egg fritters, mix beaten eggs with finely chopped herbs, flour and seasonings, then spoon small portions into a heated, lightly oiled pan. Cook until the underside is set before turning, so the fritters hold together.
Parsley, dill, spring onions and mint all work well in herb egg fritters. Use a combination you enjoy, chop the leaves finely and dry them after washing; excess water can make the batter loose and harder to cook.
Herb egg fritters usually fall apart when the mixture is too wet, lacks enough flour to bind it, or is flipped before the underside sets. Dry the herbs well, let the pan heat first, and turn each fritter carefully once browned.
Yes, you can bake herb egg fritters on a greased tray or in a shallow baking dish. Shape them into small portions for more even cooking, and bake until set and browned. They are usually less crisp than pan-fried fritters.
Herb egg fritters pair well with plain or garlic yogurt, a fresh salad, or soup. For a brunch-style meal, serve them with tomatoes, olives and cheese; a yogurt dip is especially useful if the fritters are served warm.
No, herb egg fritters are centered on eggs and fresh herbs, while zucchini fritters use grated zucchini as their main ingredient. Recipes can overlap, but zucchini releases plenty of water, so it usually needs to be squeezed out before mixing.
Yes, herb egg fritters can be made without flour, but they will be softer and more delicate. Use a well-heated nonstick pan, make small portions and wait for each one to set before turning; flour normally helps bind the mixture.
Store cooked herb egg fritters in a sealed container in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through; these methods restore more texture than microwaving, which can make them soft.
Yes, herb egg fritters can be frozen after they have cooled completely. Freeze them in a single layer first, then transfer them to a sealed freezer container. Reheat from thawed in a skillet or oven for a better texture.
Vitamins
Vitamin K
138µg · 115% DV
Biotin
13.2µg · 44% DV
B12
1.02µg · 43% DV
B2
0.38mg · 29% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
210mg · 30% DV
Iodine
34µg · 23% DV
Manganese
0.38mg · 17% DV
Sodium
372mg · 16% DV
Potassium ⭐
294mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 228 calories in 2 piece (medium) (120 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.
Herb egg fritters are a Turkish-style mücver, made by binding eggs and fresh herbs with a little flour; grated vegetables such as courgette are often added. The mixture is shaped into small patties and cooked until golden.
Crisp at the edges and tender inside, they can be served warm or at room temperature with yoghurt, as part of a mezze spread, or for a light lunch. They provide protein, with 10.8 g per 100 g. For a lighter version, use less oil in the pan or bake the fritters, and pair them with salad or a yoghurt dip.
High
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
2.82g
MONOUNSATURATED
6.12g
POLYUNSATURATED
2.88g
Omega 6:3 ratio 18.4:1
Above the ideal 4:1 (18.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.