Healthier Zucchini & Carrot Stuffed Fritters

THE KITCHN(5)
johana mosquera: "Le encantó a mi hijo que no come carne y a mi tam…" Read More
6Ingredients
25Minutes
15Calories

Ingredients

US|METRIC
  • 1 zucchini (large)
  • 8 carrots (medium)
  • 1 bunch green onions
  • 3 cloves garlic
  • 1/2 bunch fresh parsley
  • 1 pancake batter (recipe of regular, such as this one: The Best Pancakes Ever)
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    NutritionView More

    15Calories
    Sodium1% DV25mg
    Fat0% DV0g
    Protein2% DV<1g
    Carbs1% DV4g
    Fiber4% DV1g
    Calories15Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat
    Trans Fat
    Cholesterol
    Sodium25mg1%
    Potassium150mg4%
    Protein<1g2%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars2g4%
    Vitamin A100%
    Vitamin C10%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    johana mosquera 10 days ago
    Le encantó a mi hijo que no come carne y a mi también. Por supuesto que será añadida a las recetas del mes.
    Veggie Cat 7 months ago
    Better than I expected. I was eating these as I was cooking them. I used the suggested pancake batter but replaced half of the flour with whole wheat. Next time will reduce amount of butter to make them more healthy. Didn’t have parsley but used celantro. Will certainly be making these again.
    Dee a year ago
    Very tasty with grated parmigiana cheese on top after cooking. The batter was a little runny so when I make them again I’ll use less water than called for.
    Brown 2 years ago
    They weren’t as firm as I’d thought they would be
    Peggy 2 years ago
    I used the Mark Bittman recipe that was mentioned in a few of the comments on the blog. It omits the garlic and parsley and uses flour with an egg instead of pancake mix (I used whole wheat flour). I added shredded cheddar cheese to the batter. I made some without the cheese and they were pretty bland.
    angie 2 years ago
    This recipe was easy and packed full of flavor. It’s definitely a go to for my left over veg at the end of the week. I made a tasty sauce with spices and greek yogurt to top it off. Delicious!!
    Rachel P. 4 years ago
    Delicious tasting fritters, I swapped the parsley for fresh coriander. We ate them like veggie burgers and the children loved them. Next time i will experiment with the vegetables and maybe make mushroom and carrot.
    Ashley L. 4 years ago
    I added mushroom, used almond milk and minced the carrots. I ate with onion cream cheese.TASTED GRET

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