Beet and Carrot Fritters with Dill and Yogurt Sauce
| Servings |
Ingredients
- 2 1/2 T 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 pepper
- For the Sauce:
- 1 cup Greek yogurt
- 2 garlic cloves crushed
- 1 T EVOO
- 1 T chopped dill leaves plus extra to serve
Ingredients
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Instructions
- 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.
- 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.
- 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.
- Serve the fritters with the yogurt sauce, sprinkled with more dill.
Recipe Notes
Adapted from Food 52 (www.food52.com)