Beetroot Fritters

30 Minutes; Makes around a Baker’s Dozen

Frit, don’t fret. Cold weather means hot meals. This crowd-pleasing belly-warmer fits in just about anywhere. Appetizer? Check. Beside an entrée? Check. Midnight Snack? Check.

-2 bunches beets, grated (~3 cups worth) Spoon Full Tip: a food processor does wonders, just keep a close eye so as to not purée.

-1½ tsp salt

-¾ cup onion, diced

-½ cup flour

-3 cloves garlic, minced

-2 eggs, beaten

-High heat cooking oil

-Salt and pepper to taste

-(optional) X hot peppers, minced with or without seeds, depending on desired heat


Spoon Full Tip: Those beet greens make a delectable sautéeing vegetable! Quick and easy: chop ‘em into strips, then stir-fry them in a pinch of salt, garlic, and olive oil.

In a large mixing bowl, combine the beets, onion, flour, garlic, egg, salt, and pepper to taste. If you’re going for the extra heat, add the peppers as well. Mix ‘em up until the ingredients are evenly distributed.

Starting with around 2 tablespoons, heat the oil in a skillet over medium-high heat. When the oil is nice and hot, make one pancake at a time by scooping a heaping tablespoon of the fritter batter onto the skillet and gently smoothing the blob into a pancake with a spatula.

Cook until the first side is delectably crispy (just a few minutes). Flip and brown the other side (a few more minutes). Keep cooked fritters on a warm serving platter.

Repeat in successive rounds with the rest of the batter, adding oil as necessary.


Mericos RhodesComment