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Beet Fritters
Combine grated beets and potatoes and pan-fry for this deliciously crispy dish.
- Preheat oven to 300F.
- 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.
- 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.
- 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.)
- Serve with yogurt, seasoned with lemon juice, dill, and black pepper.
