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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


  • 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


  • 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!


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.


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