Print Recipe
0 from 0 votes

Rainbow Ricotta Fritters

These colourful fritters are great as on the go snacks and are suitable for freezing and reheating.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish, Snack
Cuisine: Vegetarian
Keyword: beetroot, carrot, zucchini
Servings: 4 people
Calories: 236kcal

Ingredients

  • 3 egg
  • ½ cup milk, any
  • 375 g cheese, ricotta, smooth
  • 1 cup flour, wholemeal, self-raising
  • 1 carrot grated
  • ½ zucchini
  • ¼ beetroot, fresh grated
  • salt

Instructions

  • Combine eggs, milk, ricotta, salt and flour in a bowl, stir until smooth.
  • Divide batter evenly into 3 bowls.
  • Keeping each vegetable separate, squeeze any extra liquid out of the carrot, zucchini and beetroot. Add a separate vegetable to each bowl and stir well to combine.
  • In a frying pan, add 1 Tbsp. of mixture per fritter. Cook for approx. 2-3 mins each side on medium heat.
  • Serve with a side salad and enjoy!

Notes

Whole foods: 75%
1 serve of this recipe provides: 
  • 1 serve protein 
  • ¼ serve carbohydrate
  • 1 serve vegetable 
Note: use gloves for grating the beetroot to prevent staining your hands.

Nutrition

Calories: 236kcal | Carbohydrates: 30g | Protein: 11.6g | Fat: 6g | Saturated Fat: 2g | Sodium: 364mg | Fiber: 6g