Zucchini Fritters

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

8 zucchini 2.3 lbs
4 eggs size large
1 cup brown rice flour 6 oz
3 tbsp fresh dill 0.2 oz
1 bunch Italian parsley, fresh 3.5 oz
1 tbsp olive oil 0.5 fl.oz
1 pinch salt [optional]
ground pepper to taste [optional]

Method

  1. Grate the zucchinis and let them sweat for one hour.
  2. Mix all the ingredients in a bowl and check the consistency of the batter, which should not be runny. Add flour if required.
  3. Heat oil in a frying pan and pour in the mixture by spoonfuls.
  4. Cooking should be for a few minutes on each side. The fritters should have a nice golden color.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

150

Fat

5 g

7 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

100 mg

Sodium

50 mg

2 %

Carbohydrate

21 g

7 %

Fibre

3 g

11 %

Sugars

2 g

Net Carbs

18 g

Protein

7 g

Vitamin A

43 %

Vitamin C

60 %

Calcium

5 %

Iron

14 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Manganese, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Magnesium, Niacin, Pantothenic Acid, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6
Source of  :
Copper, Fibre, Iron, Phosphorus, Vitamin B1, Vitamin D, Vitamin E, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives ½
Fats 0
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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