Zucchini Fritters and A Very Simple Beetroot Salad

Hi everyone!!! I prepared these beautiful zucchini fritters and a very simple beetroot salad for my family for Sunday brunch and decided to share the recipe with you. The zucchini fritters turned out very crispy and delicious (the big platter full of zucchini pancakes was emptied within a few minutes (:) ), the beetroot salad was very flavorful and looked very inviting too!!! If you want to know the details of the recipe and the step by step instructions just keep on reading the recipe below!!!

For the zucchini fritters you will need the following ingredients:

• zucchini (800 gram)
• onion (1 medium size)
• garlic (2 cloves)
• coriander (1 full tablespoon of chopped coriander, you can also use dill and parsley)
• egg (2 medium range)
• salt (to your taste)
• black pepper, chili powder, paprika (to your taste)
• plain flour (5 tablespoon)
• vegetable oil (enough to fry all the zucchini fritters  )

For the beetroot salad:

• beetroot (4-5 small size)
• sour-cream (200 gram)
• garlic (1 clove)
• apple vinegar (1 tablespoon)
• vegetable oil (1 tablespoon)
• salt (to your taste)
• black pepper, chili powder, paprika (to your taste)
• coriander (1 tablespoon of chopped coriander)

Now let's talk about the instructions:

• Wash and grate the zucchinis, sprinkle them with salt, press the substance thoroughly to get rid of the excess juice. There is going to be a lot of excess juice. 
• Chop the coriander, the onion and the garlic into very small pieces. You can use a garlic press to squeeze the garlic cloves if you want. Add them all to the grated zucchini bowl.

• Crack the eggs into the mixture, season with salt, the black pepper, the paprika and with chili power.  Add the flour and mix it thoroughly. You will get a batter like this

• Heat a pan on a medium heat, add enough vegetable oil to cover the surface of the pan and fry the zucchini fritters. When one side is done, flip over and roast the other side!

• Place a paper towel on the plate to absorb all the excess oil. Put the fried zucchini fritters on the paper towel. If you don't have a paper towel use a couple of plain napkins. Fry all the zucchini fritters like this. It will make several batches. I don't know exactly how many fritters I fried but it was enough to feed 4-5 people. :) :) :)

This is how you make the beetroot salad:

• The beet roots I am using in the recipe I have cooked the night before. If you don't have already cooked beetroot I advise you to cook it while you make the zucchini fritters because it takes a while to be cooked (about 30-40 minutes). 
• After you have cooked the beet roots, the rest is very simple and will take only a few minutes. Slice the beet roots into medium slices and marinade them with apple vinegar, vegetable oil, salt and peppers and squeezed garlic for about 15 minutes. You can marinade the beet roots the night before. It will save you a bunch of time!  
• Place the beetroot slices on a plate, put a teaspoon of sour-cream on top of each and sprinkle with chopped coriander. 

I hope you like today's recipe post! Wish you all have a fabulous week ahead! Bye!!! :) :) :)