Zucchini and Beetroot Fritters

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The Persian Cook

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Zucchini and Beetroot Fritters make a nutritious light breakfast or an addition to a picnic.

It must be the season for beetroot with a lovely supply at the markets this week.  This recipe uses beetroot with the wonderfully fresh organic zucchini from the local farmers market. A simple weekend breakfast or a picnic snack. I love to experiment with the color and taste of beetroot, and mixed with the turmeric, these fritters develop a lovely color. Serve with yogurt and cucumber.

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Zucchini and Beetroot Fritters

Beetroot is a wonderful nutritious vegetable, and adds an interesting color and taste to food. Ingredients
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 39 minutes
Course Side Dish, Snack
Cuisine Persian
Servings 24 pieces
Calories 48 kcal

Ingredients
  

  • 1 1/2 cups plain flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp turmeric
  • 2 eggs
  • 350 ml milk
  • 1 zucchini grated
  • 1 med beetroot grated
  • 2 shallots

Instructions
 

  • In an electric mixer, combine the flour, baking powder, eggs, salt and milk.
  • Slowly stir through the grated zucchini and beetroot.
  • Heat an electric frypan.
  • Lay 12 egg rings in the bottom of the electric frying pan.
  • Spray with egg rings and pan with oil spray
  • When the egg rings are hot, spoon mixture to half fill the egg rings
  • Cook for about 10 minutes till bubble form in the top of the fritters
  • Use tongs to remove egg rings, and flip over to finish cooking

Nutrition

Calories: 48kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 182mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 62IUVitamin C: 2mgCalcium: 64mgIron: 1mg
Keyword beetroot
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