Rainbow Fritters
Start your day with these healthy, colourful vegetable rainbow fritters, or serve them as a light dinner or brunch with your favourite salad. They're as delicious as they are pretty!
Servings: 4 people
Equipment
- Food processor optional
Ingredients
- 2 medium zucchinis shredded and liquid squeezed out
- 2 medium carrots shredded and liquid squeezed out
- ½ beetroot shredded and liquid squeezed out
- 2 spring onions sliced
- 1 clove garlic minced
- ¾ cup plain/all-purpose flour
- 3 eggs lightly beaten
- Salt & pepper
- Vegetable or olive oil to fry.
- Tahini Yoghurt Sauce to serve
Instructions
- Line an oven-proof plate with kitchen paper. Preheat oven to 140°C. Combine shredded vegetables, spring onion and garlic in a large mixing bowl. Sprinkle flour in a little at a time, tossing the shredded vegetables with a fork as you go to ensure everything is evenly coated in flour. Add egg, season and mix quickly.
- Heat the oil in a frying pan over a medium-high heat. Test for readiness by carefully dropping in a small spoonful of fritter batter. If it sizzles immediately, it's ready.
- Add batter to the pan in batches. Each fritter should be roughly the size of your palm. Press down gently and allow to cook for about 4 minutes. Lift the corner of the fritters to see if they have browned before turning and repeating the process on the other side.
- As your fritters cook, place them on the paper-lined plate and keep them warm in the oven until all the batter is used. Serve with Tahini Yoghurt Sauce