Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Fritters made from zucchini, egg, flour, spices, pan-fried
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
100 g of Zucchini fritters has 140 calories. It contains 15.5 g of carbs, 4.1 g of protein, 7.2 g of fat and 2.1 g of fiber. Its 120 µg of Vitamin A covers 13% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Zucchini fritters are a home-style dish made by mixing grated zucchini with egg, flour and seasonings, then frying spoonfuls in a pan. Turkish versions often include dill or spring onion, though the exact mix varies from kitchen to kitchen.
They are crisp and golden at the edges, with a soft, tender middle. In Turkey they may be served warm for breakfast, alongside tea, as part of a meze spread or as a side dish, often with yoghurt. Zucchini brings water and some fibre, while the egg adds protein; the flour and pan-frying make them more substantial than plain zucchini. For a lighter version, squeeze the grated zucchini well and cook the fritters with only a little oil.
Selected: 100 g
140
KCAL / 100G
Carbs
15.5g
· 6% DV
Protein
4.1g
· 8% DV
Fat
7.2g
· 9% 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 43% · Protein 11% · Fat 46%
Vitamins
Vitamin A
120µg · 13% DV
Vitamin C
8.5mg · 9% DV
B1
0.09mg · 8% DV
B2
0.11mg · 8% DV
Minerals
Sodium
220mg · 10% DV
Phosphorus
54mg · 8% DV
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% 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 140 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
1.2g
MONOUNSATURATED
2.3g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Zucchini fritters are made by mixing grated zucchini with egg, flour and seasonings, then frying spoonfuls of the mixture in a pan. Squeeze excess water from the zucchini first so the batter holds together and browns instead of steaming.
To keep zucchini fritters from getting soggy, squeeze as much liquid as possible from the grated zucchini and fry in a hot pan without crowding it. Drain the cooked fritters on a wire rack rather than stacking them, which traps steam.
Zucchini fritters usually fall apart because the grated zucchini is too wet, the batter has too little binder, or the fritters are flipped too soon. Squeeze the zucchini well, add a little flour if needed, and let each side set before turning.
Yes, zucchini fritters can be baked on a parchment-lined sheet with a light brush of oil. Leave space between them and turn them once for more even browning; baked fritters are usually less crisp than pan-fried ones.
A garlic-yogurt sauce is a classic match for zucchini fritters, while sour cream or a lemony herb dip also works well. Serve the sauce alongside rather than pouring it over the fritters, so their browned edges stay crisp.
Zucchini fritters pair well with a green salad, tomato salad, or soup for a light meal. For a more filling plate, serve them with grains or roasted vegetables; they also work as a side dish with grilled meat or fish.
Yes, you can make zucchini fritters without wheat flour by using a suitable alternative such as chickpea flour, or by relying on egg and another binder. Squeeze the zucchini thoroughly, since a wetter batter is more likely to spread or break.
It is better not to mix zucchini fritter batter far ahead, because salted or grated zucchini releases water and thins the mixture. You can grate and squeeze the zucchini in advance, then combine it with the egg and flour just before cooking.
Cooked zucchini fritters keep for about three days in a covered container in the refrigerator. Reheat them in a skillet or oven to bring back some crispness; a microwave warms them quickly but tends to soften their edges.
Yes, cooked zucchini fritters can be frozen after they have cooled completely. Separate them with parchment so they do not stick together, store them in an airtight container, and reheat from thawed in an oven or skillet for a better texture.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.