Zucchini and beetroot fritters

Zucchini and beetroot fritters

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  1. Zucchini (young) 2 pieces
  2. Beets 2 pieces
  3. Onion 1 piece
  4. Eggs 3 pieces
  5. Garlic 3 cloves
  6. Sunflower seeds 3 tablespoons
  7. Pumpkin seeds 1 tablespoon
  8. Potato starch 3 tablespoons
  9. Salt to taste
  10. Pepper to taste
  11. Vegetable oil for frying
  12. Parsley to taste
  • Main ingredients: Zucchini, Beets, Greens
  • Portion2-3


Grater, frying pan, plate, spoon, spatula


Step 1: Three Zucchini

Young zucchini do not need to be cleaned, rinse them and grate on a coarse grater, salt, mix and leave on 15 minutes.

Step 2: Three Beets

Peel the beets and grate them on a coarse grater just like zucchini. Then squeeze to remove excess juice.

Step 3: mix the grated vegetables.

Squeeze the zucchini well, and then add them to the grated beets. Chop onion and garlic finely. Add them to vegetables. Add more starch, pumpkin and sunflower seeds and finely chopped parsley. Break the eggs.

Mix everything well. Salt, pepper.

Step 4: fry the zucchini and beetroot fritters

Spread the vegetable mass on a greased and well-heated pan with a spoon. Fry until golden brown on both sides, and then pat dry with paper towels to remove excess fat.

Step 5: serve the zucchini and beetroot pancakes.

Fritters from zucchini and beets are served hot, you can decorate the top with fresh herbs. This is an excellent breakfast and light lunch. You can serve them as an independent dish, you can as an addition to the main one or even a side dish.
Enjoy your meal!