Serves a Crowd

Beet and Carrot Fritters with Dill and Yogurt Sauce

January 19, 2015
Photo by James Ransom
Author Notes

This recipe is from A Change of Appetite by Diana Henry. From the book: "The beets make these an amazing color but, if you prefer something mellower in tone, use parsnips or butternut squash instead. You can make different versions too: add 1 1/3 cups crumbled feta cheese to make Greek-style fritters; or add a chopped, seeded chili, 2 tsp ground cumin, 2 tsp ground ginger and 1 tsp ground coriander to the onions and saute for a couple of minutes to make Indian-spiced fritters. (Use cilantro leaves in the yogurt if you make the latter.)" —Food52

  • Serves 4 (makes 8 fritters)
  • For the fritters:
  • 2 1/2 tablespoons peanut oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 large russet or Yukon gold potato
  • 3 large carrots
  • 2 large beets
  • 2 eggs, lightly beaten
  • Salt and black pepper
  • For the sauce:
  • 1 cup Greek yogurt
  • 2 garlic cloves, crushed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped dill leaves, plus extra to serve
In This Recipe
  1. Heat 1/2 tablespoon of the peanut oil in a large nonstick skillet and gently sauté the onion until it is soft but not browned. Add the garlic and cook for another two minutes. Put into a bowl.
  2. Coarsely shred all the other vegetables, keeping them separate. After you finish shredding each type of vegetable, put them into a dish towel and squeeze out excess moisture. (Better use paper towels for the beets as they will really stain your dish towel.) Add the vegetables to the onion with the eggs, season well and mix together. Make the sauce by mixing all the ingredients together.
  3. Heat another 1 tablespoon of peanut oil in the skillet. Spoon enough mixture into the pan to make a batch of fritters each about 3 1/2 inches in diameter. Cook over a medium heat until a crust forms on one side, then carefully turn each over and cook on the other side again until a crust forms. Don’t overbrown them or they will burn on the outside before they are cooked inside. After the crust forms, reduce the heat right down and cook for four to five minutes on each side, or until the vegetables are cooked through. (You’ll know from the taste whether they are cooked right through. The potato becomes sweet.) You can keep the cooked fritters in a low oven while you finish the others, adding more oil to the pan to cook them if necessary.
  4. Serve the fritters with the yogurt sauce, sprinkled with more dill.

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