2 Serves
30 Mins
Using a grater, coarsely grate the zucchini. Place the grated zucchini in a bowl and let it rest for 10 minutes to release moisture.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin E
3 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
51 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
565 mg / 4,700 mgSodium
652 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Squeeze the grated zucchini firmly to remove all excess water. Coarsely chop the carrots into small pieces.
In a large mixing bowl, combine the squeezed zucchini, chopped carrots, scallions, cornmeal, salt, turmeric, and eggs. Mix until the ingredients are thoroughly incorporated.
Heat olive oil in a saute pan over medium-high heat.
Scoop 1/4 cup of the mixture into the pan for each fritter and flatten them into patties. Fry for 3-4 minutes per side until golden brown.
35
g39
g21
g
Italian