Beet and zucchini fritters

Instructions

1. For Beet Fritters:
2. In a medium bowl combine all ingredients and mix well. In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter. Gently press on the fritter with a back of the spoon to make them flatter.
3. Cook on a medium heat for 1-2 minutes on each side. If fritters absorb all oil, you can add more along the way.
4. Transfer beet fritters onto a paper towel. Serve with a dollop of sour cream and chopped dill.
5. For Zucchini Fritters:
6. Put shredded zucchini in a sieve over a bowl and squeeze with your hands to remove as much water as possible. In a medium bowl combine all ingredients for zucchini fritters and mix well.
7. In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter onto a skillet. Gently press on the fritter with a back of the spoon to make them flatter.
8. Cook on a medium heat for 1-3 minutes on each side. Transfer fritters onto a paper towel. Serve with a dollop of sour cream and chopped dill.

• Servings : 5
• Ready in : 15 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Appetizers, Finger foods, recipes for summer, Vegetables and site dishes
• Ingredient : Beetroot, Carrots, Crème fraîche, Dill, Dill springs, Eggs, Flour, Ground black pepper, Pepper, Salt, Sour cream, Sunflower oil, Zucchini