Another perfect vegetarian appetizer that tastes absolutely delicious and looks so colorful ,just gorgeous .And I’m talking about simple frittatas.Decided to add some shredded beetroot to my sweet potato frittatas and really liked how they turned out.The overall taste didn’t really change much, but the sweetness from adding the beetroot gave a really nice twist and such a decorative color.You can use this same recipe to make regular potato ,squash or zucchini frittatas.Flour amount will vary per each vegetable,depending how much liquid they produce after shredding.For those who are on gluten free diet,just use gluten free flour , the taste with be as good as with regular all purpose flour.
I also made veggie burgers with leftovers,just added some fresh lettuce mayo and ketchup. My vegetarian loved it!
Not much to add ,I didn’t discover anything unusual,just try and enjoy a great snack .
About 2 cups shredded sweet potato
A cup or so shredded beetroot
2-3 Garlic cloves ,minced
Fresh chopped greens about 1/4 cup of each: dill,parsley,cilantro, scallions
1 Tsp dry oregano
Salt – pepper to taste
2 Eggs ,beaten
1Tsp baking powder
1Tbs rice flour
You will also need regular purpose flour
As much as it needs to form a thick mixture about 1/2 -1cup or so
Vegetable oil for frying
Heat the oil to 375°
Combine all the above ingredients into a mixing bowl
Mix to incorporate
Using an ice cream scoop,spoon the mixture into hot oil
Fry 2-3 minutes on each side
Enjoy your frittatas with preferred source or as is!