So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters. If your beets didn’t come with their greens still attached, use any hardy green like kale or Swiss chard in the yogurt sauce instead.
Recipe information
Yield
Makes 10-12
Ingredients
4
1
1
1½
4
2
6
¼
2
2
1
½
½
Preparation
Step 1
Preheat oven to 300°. Line a sieve with 2 layers of paper towels; set over a large bowl. Remove stems and greens from beets; set aside. Scrub beets and potato, then grate on the large holes of a box grater into prepared sieve, followed by onion. Season with salt and toss well. Let vegetables sit at least 25 minutes.
Step 2
Meanwhile, finely chop reserved beet stems and greens. Heat 2 Tbsp. oil in a large skillet over medium-high. Add greens, season with salt, and cook, stirring occasionally, until wilted and starting to stick to pan, about 5 minutes. Transfer to a bowl and let cool. Wipe out pan; reserve.
Step 3
Working with a large handful at a time, squeeze grated vegetables to expel as much liquid as possible, transferring vegetables to a medium bowl as you go; discard liquid. Mix in eggs, panko, cornstarch, coriander, cumin, and 1½ tsp. salt.
Step 4
Heat 2 Tbsp. oil in reserved skillet over medium-high. Working in batches and adding more oil between batches if needed, scoop three ¼-cupfuls of vegetable mixture into pan and flatten into thin pancakes. Cook until browned, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven until ready to serve. If you notice your beet mixture giving off a lot of moisture as it sits, you can add a bit more cornstarch and squeeze before adding to the pan.
Step 5
Meanwhile, squeeze juice from a lemon half into beet greens. Add yogurt and dill and mix well; season with salt and pepper. Slice remaining lemon half into wedges.
Step 6
Serve fritters with beet greens yogurt and lemon wedges.
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Reviews (33)
Back to TopEating these right now! Really delicious. Used golden beets because what I grew this year. Made a tzatziki sauce bc I didn’t want to have to cook any greens. I plan on air frying any leftovers for dinner tomorrow!
JL
Patterson, NY
9/13/2023
I wanted to veganize this, so here's what I did and what I would do next time, for those interested! I would make these again with my modifications detailed below. I subbed in two chickpea flour eggs (2 Tbsp. chickpea flour to 3 Tbsp. water, whisked well) for the eggs. I didn't have Panko, but I would 100% use it next time; my swap was 2 Tbsp. of whole wheat flour. I read reviews and allowed the shredded veggies to sit in the salt for the full time and used a scrap towel to really squeeze the moisture out, totaling three squeezes of 1-Cup handfuls of veggies. (The leftover liquid would probably be yummy in a borscht recipe.) I formed them into patties of the allotted size, but I struggled to get them to flatten completely, so mine were closer to 3/4 in (18 mm) thick. This meant that they didn't cook through completely. In the future, I will either (1) flatten them more in the pan, or (2) pre-cook the beets and potatoes after shredding and draining but before adding the binders. Portioning out the recipe, I got exactly 12. I froze 4 for later and cooked them up 2 days later, thawing them 70% of the way in the microwave on the defrost setting. I think they were much better than the ones I cooked immediately after mixing, since the freezer broke down the veggies to make them softer. I would say that it might not be smart to freeze the ones with eggs, but you could probably par-cook them, freeze them, and reheat them in a skillet with some oil to brown.
Monika H
SLC, UT
12/26/2022
How far ahead can they be made? Would it work to make them in the morning for an evening meal? Or do they need to go from stove to table? They look fabulous! THX!
Ilex N. Ivy
12546
10/25/2021
Very tasty but a lot of work and a lot of beet stains.. overall good recipe!
Anonymous
Toronto
10/14/2021
hello, ive been spreading the goodnews of GODS kingdom the paradise. the bible says that if we spread the goodnews we can save both our selves and those who listen to us. and that it makes our hope more sure. im praying you all will pray about it and help me spread the goodnews. ephesians chapter 6 says: to open our mouth and seak with boldness the goodnews. revelations 21:3,4 has a happy ending i encourage you all to read it, please. and wow you all have some very nice recipes im looking forward to making this. thank you
denise king
Mcminnville, Tennessee
10/11/2021
great recipe, but the yogurt is something you should definitely free style with. leave the beet greens to sautee with something later and toss in scallions, capers, and maybe some toum or something garlicky. makes it way better with a tartar-type sauce
ljs
nyc
1/26/2021
Anybody else grating the beets thinking "is it blood or is it beet?" Maybe it's just me since I've gotten myself with a grater a few times :) LOVE this recipe, would definitely stress getting the moisture out even if it means using more towels. Leftovers were also fantastic for breakfast with eggs!
Spam
Austin, Texas
1/15/2021