Beetroot Carrot Fritters
Beetroot and carrot both caramelise slightly as they cook, giving these fritters a natural sweetness alongside their crisp edges. Beetroot is rich in folate and antioxidants, and grating it fine means the flavour comes through without being overpowering. Cumin adds warmth to the mix, and a spoonful of yoghurt on the side cuts through the richness nicely.
- 2 medium beetroot, peeled and grated
- 2 carrots, grated
- 1 zucchini, grated and squeezed of excess moisture
- 1 red onion, finely diced
- 3 eggs, lightly beaten
- ¾ cup plain flour
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Vegetable oil for frying
- Natural yoghurt to serve
- Place the grated beetroot, carrot and zucchini in a clean tea towel and squeeze out as much liquid as possible. This is the key to crispy fritters.
- Combine the vegetables, onion, eggs, flour, cumin, salt, and pepper in a large bowl and mix well.
- Heat a thin layer of oil in a large frying pan over medium heat.
- Drop heaped tablespoons of the mixture into the pan and flatten slightly. Cook in batches for 3 to 4 minutes each side until golden and cooked through.
- Drain on a paper towel and keep warm while you cook the remaining batches.
Serving Suggestions
Serve warm with a dollop of natural yoghurt and a squeeze of lemon. They also work well alongside a fried egg for a quick dinner.
Storage
You can keep it in the fridge for up to 3 days. Reheat in a dry frying pan or the oven to bring the crispness back. They also freeze well between sheets of baking paper for up to 2 months.
Variations
Add crumbled feta to the mixture before frying, or swap the cumin for fresh dill. Grated parsnip can stand in for the zucchini.
Want to make these fritters? The Large Mixed Produce Box includes all the organic vegetables y