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Beet Fritters
Combine grated beets and potatoes and pan-fry for this deliciously crispy dish.
INGREDIENTS
  • 1lb beets (approx 4-5)
  • 0.5lb potatoes (approx 2-3)
  • 1 yellow onion
  • 1½ tsp. salt
  • olive oil
  • 2 eggs
  • 1/4 cup breadcrumbs
  • 1/4 cup cornstarch
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 lemon
  • 1/2 cup yogurt
  • Dill and black pepper
METHOD
  1. Preheat oven to 300F.
  2. Line a colander with paper towels or cheesecloth. Grate cleaned potatoes, beets, and onions, then transfer to the colander. Toss with about two tablespoons salt and let drain for 25 min.
  3. By the handful, or in the cheesecloth, squeeze the liquid from the grated vegetables. Put veggies in a large bowl, then add eggs, breadcrumbs, cornstarch, spices, and about 2 teaspoons salt. Stir well to combine the fritter mixture.
  4. In a large skillet, heat a glug of olive oil over medium-high heat. When the skillet is hot, add fritter mixture by the small scoop (approx. 1/4 cup) and flatten into fritters. Fry for about 3 minutes per side or until golden brown, then transfer to the oven to keep warm. (A wire rack on a baking sheet is best.)
  5. Serve with yogurt, seasoned with lemon juice, dill, and black pepper.