These beetroot and zucchini fritters are a colourful variation on the wildly popular carrot and zucchini herb fritters. Sometimes it’s nice to change things up, but equally, if you have a formula that works it’s best not to mess with it! So while these fritters look different, the core ingredients and the method remain the same.

Beetroot gives these fritters their amazing pink colour as well as bringing a heap of beneficial nutrients to the table. Beets are an amazing source of antioxidants, carotenoids, lycopene, vitamins A and C, folate, manganese, potassium, phytonutrients and fibre, and provide anti-inflammatory and detoxification support.

Zucchini works so well in fritters and is also a great source of antioxidants, vitamin C, folate, potassium, B vitamins and phytonutrients. They have high water content and are high in fibre, yet are low in carbs and sugars. This means zucchini can be very filling without the added calories and can be a great way to bulk up a meal without relying on carbs. If you have a spiralizer or even a vegetable peeler, adding zucchini noodles to a dish is a great way to increase quantities without unwanted calories. Here are a couple more of my favourite zucchini recipes: mediterranean chicken with zoodles, pho with zoodles and courgette strip salad.

While the original fritter recipe uses eggs to bind them together, I’ve also included an option for a vegan version using flax eggs. The flax eggs aren’t as strong as normal eggs, especially when heated, so you have to be a bit more careful when flipping them. The taste will also be slightly different as flax seeds impart a lovely nutty flavour to the fritters.

As usual, this recipe is quick and easy to prepare. The hardest part is having the patience to grate the beetroot and zucchini, then it’s just a matter of stirring everything together and cooking in a fry pan with coconut oil.

I love that these fritters are super versatile and can be eaten for breakfast, lunch or dinner. Serve them with a dollop of unsweetened coconut yoghurt and a sprinkle of dukkah. Enjoy!

Beetroot and Zucchini Fritters

Makes: 20 fritters  Serves: 2-3
Prep time: 30 minutes  Cook time: 20 minutes

1 cup grated beetroot (approx 180-200g)
2 cups grated zucchini (approx 200-250g)
2 spring onion
1 handful Italian parsley
pinch cayenne pepper (optional)
4 Tbsp ground almonds
Himalayan pink salt and pepper to taste
3-4 eggs (or 4 flax eggs i.e. 4 Tbsp ground flax seed mixed with 8 Tbsp water, stand 5 minutes until thick)

coconut oil for cooking

Peel and grate the beetroot and wash and grate the zucchini. Place the grated vegetables into a large mixing bowl. Chop the spring onions into small rounds and add to the bowl. Roughly chop the parsley and add to the bowl. If using the cayenne add to the mixture along with the ground almonds, and season with salt and pepper. Stir the mixture until evenly combined.

In a small bowl lightly beat the eggs with a fork or whisk. If your eggs are small and your mix looks dry use 4. Pour the eggs into the mixture and stir well to ensure the egg is evenly distributed.

Heat a fry pan over medium high heat and add a heaped teaspoon of coconut oil. When hot, add spoonfuls of mixture and shape into round fritters. Fry until you can see the edges turning a golden brown then flip and cook the other side. The fritters are ready when they’ve turned a golden pink colour.

Pile the cooked fritters onto a plate (keep warm in a low oven if you’re making these in cool temperatures) and continue to cook the rest of the mixture, adding coconut oil as needed.

Serve the fritters warm with a dollop of unsweetened coconut yoghurt and a sprinkle of dukkah or herbs.

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