Beet and Zucchini Fritters
Beet and Zucchini Fritters
Ingredients
For Beet Fritters
- 1 medium beet peeled and shredded with large holes of grater
- 1 medium carrot peeled and grated
- 3 tbsp flour
- 1 egg
- 1/2 tsp salt
- 1/2 tsp pepper
- vegetable oil for frying
- sour cream for serving
- dill for garnish
For Zucchini Fritters
- 2 medium zucchini peeled and shredded with large holes of grater
- 1 medium carrot peeled and grated
- 3 tbsp flour
- 3/4 tsp salt
- 1/4 tsp pepper
- vegetable oil for frying
- sour cream for serving
- dill for garnish
Instructions
For Beet Fritters
- In a medium bowl combine all ingredients and mix well.
- In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter. Gently press on the fritter with a back of the spoon to make them flatter.
- Cook on a medium heat for 3-4 minutes on each side.
- If fritters absorb all oil, you can add more along the way.
- Transfer beet fritters onto a paper towel.
- Serve with a dollop of sour cream and chopped dill.
For Zucchini Fritters
- Put shredded zucchini in a sieve over a bowl and squeeze with your hands to remove as much water as possible.
- In a medium bowl combine all ingredients for zucchini fritters and mix well.
- In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter onto a skillet. Gently press on the fritter with a back of the spoon to make them flatter.
- Cook on a medium heat for 3-4 minutes on each side.
- If fritters absorb all oil, you can add more along the way.
- Transfer beet fritters onto a paper towel.
- Serve with a dollop of sour cream and chopped dill.