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 colour and taste of beetroot, and mixed with the turmeric, these fritters develop a lovely colour. Serve with yoghurt and cucumber.
Zucchini and Beetroot Fritters
2014-04-21 12:05:30
Yields 24
Beetroot is a wonderful nutritious vegetable, and adds an interesting color and taste to food.
Prep Time
15 min
Cook Time
30 min
Nutrition Facts
Serving Size
40g
Yields
24
Amount Per Serving
Calories 46
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 17mg
6%
Sodium 115mg
5%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
2%
Sugars 1g
Protein 2g
Vitamin A
1%
Vitamin C
3%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 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.
- Spry 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
Notes
- Serve with yoghurt and cucumber
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