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Zucchini, egg, flour, fried
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Zucchini Fritter (Fried) (80 g) has 148 calories. That works out to 185 calories per 100 g. It contains 14 g of carbs, 3.4 g of protein, 9 g of fat and 1.6 g of fiber. Its 30.4 µg of Vitamin K covers 25% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (medium) · 80 g
148
KCAL / 80G
Carbs
14g
· 5% DV
Protein
3.4g
· 7% DV
Fat
9g
· 12% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 9% · Fat 54%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 148 kcal | |
| Total fat | 9 g | 12% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0.02 g | |
| Sodium | 256 mg | 11% |
| Total carbohydrate | 14 g | 5% |
| Fiber | 1.6 g | 6% |
| Protein | 3.4 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 |
|---|---|---|
| 2 piece (medium) | 80 g | 148 kcal |
| 1 piece (small) | 40 g | 74 kcal |
| 1 piece (thick) | 60 g | 111 kcal |
| 100 g | 100 g | 185 kcal |
| 3 piece (large) | 120 g | 222 kcal |
| 1 serving (large) | 150 g | 278 kcal |
| 4 piece (jumbo) | 160 g | 296 kcal |
Calculated from 185 calories per 100 g.
Fried zucchini fritters are usually made with grated zucchini, egg, flour, and herbs such as dill or scallions. Some recipes add cheese or other seasonings. The mixture is spooned into hot oil and fried until browned.
To make fried zucchini fritters crispy, squeeze as much liquid as possible from the grated zucchini and fry small portions in hot oil. Avoid crowding the pan, which lowers the oil temperature, and serve them soon after cooking.
Keep fried zucchini fritters from falling apart by draining the grated zucchini well and making sure the mixture has enough egg and flour to bind. Let each fritter brown on one side before turning it, rather than moving it too soon.
Yes, fried zucchini fritters can be adapted for baking. Spoon the mixture onto a lined baking tray or spread it in a lightly oiled dish, then bake until set and browned. Baked fritters are usually less crisp than pan-fried ones.
Garlic yogurt sauce is a classic accompaniment to fried zucchini fritters. Stir crushed garlic into plain yogurt, or use a lemony yogurt dip for a fresher taste. Tzatziki also works well if you want a cucumber-herb sauce.
Serve fried zucchini fritters with a green salad, tomato salad, or a light soup for a meal. They also work as a side dish with grilled meat or fish, or as a snack with a cooling yogurt dip.
Yes, you can make fried zucchini fritters without eggs, but you will need another binder. A thick batter made with flour and water or a suitable egg replacement can help hold them together; squeeze the zucchini well to prevent a loose mixture.
Store cooled fried zucchini fritters in a covered container in the refrigerator and eat them within a few days. Reheat them in a skillet or oven to bring back some crispness; a microwave is convenient but tends to soften them.
Yes, cooked fried zucchini fritters can be frozen once completely cool. Separate them so they do not stick together, and store them in a freezer-safe container. Reheat from thawed in an oven or skillet for a better texture.
It is better not to leave fried zucchini fritter batter sitting for long, because zucchini releases water and makes it runny. Grate and drain the zucchini, and chop the herbs ahead; mix the batter shortly before frying.
Vitamins
Vitamin K
30.4µg · 25% DV
Vitamin A
88µg · 10% DV
Biotin
2.4µg · 8% DV
Vitamin C
7.2mg · 8% DV
Minerals
Sodium
256mg · 11% DV
Phosphorus
54mg · 8% DV
Copper
0.06mg · 7% DV
Potassium ⭐
208mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 148 calories in 2 piece (medium) (80 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.
Zucchini fritters are a familiar Turkish home-style dish: grated zucchini is mixed with egg and flour, often with herbs such as dill, then fried until golden. They have crisp edges and a soft, tender centre, and are especially welcome when zucchini is in season.
In Turkey they may be served as a meze or side with yoghurt, or enjoyed at breakfast and alongside tea. Elsewhere, they work well as a light lunch, snack or vegetable side. Zucchini contributes moisture and some fibre, while the egg and flour make the fritters more filling; frying adds much of their richness. For a less oily result, let them drain on paper towels and serve with plain yoghurt and a fresh salad.
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
— Not 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
1.44g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 27.2:1
Above the ideal 4:1 (27.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.