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.