Zucchini Fritters
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy cheesy zucchini fritters made with Provolone and Parmesan, pan-fried or air-fried until golden. Tender inside, crunchy outside, and herbaceous from dill. A versatile appetizer or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 3 cups grated zucchini ((about 3 or 4 depending on size))
- 1 cup provolone cheese ( shredded (or mozzarella))
- ½ cup Parmesan cheese ( grated)
- ½ cup breadcrumbs ((I used Panko))
- ¼ cup all-purpose flour
- 1 medium onion (finely chopped)
- 2 tablespoon dill (chopped)
- 2 large eggs (beaten)
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon vegetable oil (for frying)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 171mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 113mg
- Calcium
- 115mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.