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Zucchini Puffs with Mixed Leaf Salad Recipe

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Zucchini Puffs with Mixed Leaf Salad Recipe

Prep Time: Cook Time:


  • Egg, whole, raw | 1.00 small
  • Bread crumbs, dry | 1.50 cup
  • Zucchini squash, with skin, raw | 3.00 medium
  • Cayenne pepper | 0.13 tsp
  • Fresh peppermint | 1.00 tbsp
  • Balsamic vinegar | 1.00 tbsp
  • Olive oil | 3.00 tablespoon
  • Lettuce, green leaf, raw | 7.00 oz
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 302.86 mg

Fat per serving: 14.10 g

Saturated fat per serving: 2.37 g

Protein per serving: 9.10 g

Sodium per serving: 375.62 mg

Cholesterol per serving: 35.34 g


  1. Take enough oil for deep frying.
  2. Cut the top and tail of the zucchini, then coarsely grate and then put into a colander to squeeze out the excess water. Then put into a bowl.
  3. Then add the egg, crumbs, mint and cayenne pepper, along with the seasoning. Mix well.
  4. Now shape the mixture into balls of walnut sizes.
  5. Then heat the oil to 350°F, deep-fry the balls for 2 minutes, in batches. Drain and keep warm.
  6. Beat together the oil and vinegar and add seasoning.
  7. Arrange the salad leaves in a bowl and then ladle over the dressing, toss to coat.
  8. Add the zucchini puffs and toss lightly together.
  9. Serve immediately.

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