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Traditional fried zucchini fritter with egg, flour, and herbs
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Zucchini Fritter (Fried) (60 g) has 111 calories. That works out to 185 calories per 100 g. It contains 9.7 g of carbs, 2.6 g of protein, 6.7 g of fat and 1.3 g of fiber. Its 10.8 µg of Vitamin K covers 9% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Fried zucchini fritters are a Turkish home-cooking favourite, made by mixing grated zucchini with egg, flour and herbs such as dill or parsley, then frying spoonfuls of the batter. They turn golden and craggy outside, with a tender, moist centre and a fresh savoury flavour. In Turkey, they are often served warm or at room temperature with garlicky yogurt, as a meze or a light meal; they also work well alongside a salad.
Although zucchini gives them some vegetable fibre, the egg and flour make them more substantial, and frying adds fat, so they are not quite a light vegetable side. For a less oily result, let the fritters drain briefly on kitchen paper and pair them with a crisp salad.
Selected: 100 g
185
KCAL / 100G
Carbs
16.2g
· 6% DV
Protein
4.3g
· 9% 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 9% · Fat 56%
Vitamins
Vitamin K
18µg · 15% DV
Vitamin A
120µg · 13% DV
Vitamin C
8mg · 9% DV
B1
0.09mg · 8% DV
Minerals
Sodium
340mg · 15% DV
Phosphorus
68mg · 10% DV
Zinc
1mg · 9% DV
Selenium
5.2µg · 9% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 185 calories in 100 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.
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
2.1g
MONOUNSATURATED
5.2g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Fried zucchini fritters are usually made with grated zucchini, egg, flour, and herbs such as dill or parsley. Many versions also include onion or spring onion. The mixture is spooned into hot oil and fried until golden on both sides.
Squeeze as much liquid as possible from the grated zucchini before mixing the batter. Fry the fritters in a single layer in properly heated oil, and place cooked ones on a rack rather than stacking them, so steam does not soften their crust.
Fried zucchini fritters usually fall apart when the zucchini releases too much water or the batter lacks enough egg and flour to bind it. Squeeze the grated zucchini well, let the underside set before flipping, and turn each fritter only once.
Yes, you can bake zucchini fritters instead of frying them. Place small portions on a lined baking sheet, brush or spray them lightly with oil, and bake until set and browned. They will generally be less crisp than the fried version.
A cool yogurt sauce is a classic match for fried zucchini fritters; add garlic, lemon, or fresh herbs for extra flavour. Sour cream or a lemony dip also works, especially when serving the fritters as a snack or appetizer.
You can grate and squeeze the zucchini ahead, but mix it with the egg and flour shortly before frying. Salt draws out moisture, so leaving the complete batter to sit can make it watery and produce softer fritters.
No, you usually do not need to peel zucchini for fritters. The thin skin softens as it cooks and adds green flecks to the patties. Wash the zucchini first, and remove the seeds only if it is unusually large and watery.
Cool leftover fried zucchini fritters, then refrigerate them in a covered container and eat them within a few days. Avoid sealing them while warm, since trapped steam makes the crust soggy; do not leave cooked fritters out for extended periods.
Yes, cooked zucchini fritters can be frozen once fully cooled. Freeze them in a single layer first, then transfer them to a sealed freezer container so they do not stick together. Reheat from frozen in an oven until hot throughout.
Reheat fried zucchini fritters in an oven, air fryer, or lightly oiled skillet rather than relying on a microwave. Arrange them in one layer and heat until warmed through; stacking them traps steam and softens the crisp edges.
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Nutrition data compiled from USDA FoodData Central and scientific sources.