Naturally Ella · by Erin Alderson
Zucchini Fritters with Fresno Lentil Puree
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 40%
CARBS 60G60% OF CAL
9G FIBER42G OTHER10G TOTAL SUGAR
FAT 11G23% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy zucchini fritters paired with a creamy vegan red lentil puree. A vegetarian main with five ingredients and satisfying texture contrast.
main🍳 skilletdairy freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 pound zucchini ((450g))
- ½ large yellow onion ((112g))
- 2 ¼ teaspoons kosher salt, divided
- 1 large egg
- ¼ cup + 2 tablespoons soft wheat or all-purpose flour ((45g))
- Sunflower or other neutral oil for frying
- ½ cup Fresno lentil puree
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 40%
CARBS 60G60% OF CAL
9G FIBER42G OTHER10G TOTAL SUGAR
FAT 11G23% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 2016mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 968mg
- Calcium
- 84mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2016MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.