Tag: vegetarian

  • Zucchini and Beetroot Fritters

    Zucchini and Beetroot Fritters

    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.

    Zucchini and Beetroot Fritters

    Beetroot is a wonderful nutritious vegetable, and adds an interesting color and taste to food. Ingredients
    5 from 1 vote
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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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