Beetroot fritters with zucchini tzatziki recipe

Add a splash of colour to the dinner table with this yummy beetroot fritter recipe.

Serves: 4 people
Prep time: 20 minutes
Cooking time: 15 minutes



1 small zucchini, grated
1 garlic clove, crushed
200g Greek yoghurt
1 tbs chopped fresh dill
¼ tsp dried mint


400g cooked fresh beetroot
½ cup crumbled feta
2 green shallots, sliced
2 tbs chopped fresh dill
2 tbs chopped flat-leaf parsley
2 eggs, lightly beaten
½ cup panko breadcrumbs
¼ cup plain flour
¼ cup self-raising flour
¼ cup olive oil


  1. To make the tzatziki, combine zucchini, garlic, yoghurt, dill and mint in a mixing bowl. Cover and refrigerate while you make the fritters.
  2. Coarsely grate the beetroot into a large mixing bowl. Add feta, green shallots, dill, parsley, eggs, breadcrumbs and flours and stir to form a thick batter. Season with sea salt and black pepper.
  3. Heat 1 tablespoon of oil in a large frying pan. Spoon in 2 tablespoons of batter to make a fritter and cook 4 fritters at a time in the pan.
  4. Cook for 2 minutes on each side or until golden and cooked through. Transfer to a plate and keep warm white you cook the remaining fritters.
  5. Accompany with the tzatziki. 
  6. Serve with steamed spinach and couscous.

Note: You can buy vacuum-packed, cooked fresh beetroot at most supermarkets and some greengrocers.

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