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Rainbow Ricotta Fritters

Rainbow Ricotta Fritters

Rainbow Ricotta Fritters (190 downloads)

Ingredients (make 12, 4 serves)

  • 3 eggs
  • ½ cup milk
  • 375g smooth ricotta
  • 1 cup wholemeal self-raising flour
  • 1 medium carrot, grated
  • ½ large zucchini, grated
  • ¼ large beetroot, grated
  • pinch of salt

Method

  • 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

  • These are also great for bite-sized snacks (handy lunchbox idea) – use only 1 tsp. per fritter.
  • Suitable for freezing and reheating.
  • Use gloves for grating the beetroot to prevent staining your hands.

Nutrition Information per serve

  • Energy: 989kJ (236 calories)
  • Protein: 11.6g
  • Carbohydrate: 30g
  • Fat: 6g (2g saturated)
  • Fibre: 6g
  • Sodium: 364mg

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