Cauliflower and Zucchini Fritters
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 vegetable onion (s)
- 200 g cauliflower
- 160 g zucchini
- 20 g parmesan, rated
- 75 g cheese, rated
- 2 egg (s)
- salt and pepper
- nutmeg
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Wash, clean and finely chop or grate the onion, cauliflower and zucchini. Season to taste with pepper, salt, nutmeg and chilli flakes and let steep for 20 minutes.
- Pour off the liquid. Add the parmesan and grated cheese, mix well and season again with the spices. Stir the eggs into the mixture.
- Preheat the oven to 200 degrees.
- Place 8 piles of equal size on a baking sheet lined with baking paper and flatten them a little. Bake at 200 degrees for 15 minutes.
- Nutritional information per buffer (with 8 buffers):
- 70 Kcal
- 4.0 g fat
- 5.4 g protein
- 2.7 g of carbohydrates
- 1 g fiber
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