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Beet and Zucchini Fritters

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Servings 10 of each fritter

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.
Keyword Beets, Carrots, Dill, Eggs, Zucchini