May 22, 2012
Beet and Carrot Fritters

About two weeks ago, I wrote myself a note so I could remember what I wanted to write about in my next post... here is what it said:

"Nostalgia for real food/Mork and Mindy/beets."

With that said, I am going to take the high road and skip talking about "nostalgia for real food" (boring) skip talking about Mork and Mindy (so incredibly weird) and just go with the beet thing.

This recipe is very simple and very delicious. They are salty, crispy, slightly sweet, and excellent with a little Greek yogurt, lemon and mint.

Beet and Carrot Fritters
makes about 12-15 

2 large red beets, grated
1 large carrot, grated
1 waxy potato, grated
1 egg, beaten
3 tablespoons flour
1 teaspoon salt
fresh pepper 
safflower oil for frying

Grate the beets, carrot and potato, leaving the skin on. You can do this either in a food processor fitted with the grating attachment, or, by hand. 
In a colander lined with paper towels or a cheese cloth, try and squeeze out as much moisture as possible. The drier the mixture, the better. 
Add the egg and mix throughout. Sprinkle the flour, salt and pepper over the mixture and mix with your hand or a fork. The mixture should barely hold together when you pinch it. 
Preheat oven to 300. Have a baking sheet ready, lined with paper towels.
In a large non-stick skillet pour in enough oil so there is about 1/2 an inch of oil in the pan and heat over high flame. I like to use my hands and take a small handful and gently place it in the pan. (Be careful with hot oil.) Let it sizzle and fry until you see some of the edges turning brown.  Flip the fritters with a spatula and fry on the other side. 
When done and crispy on both sides, place them on the prepared baking sheet. Repeat with the rest of the beet mixture, and as you are frying you can keep the fritters warm in the oven. Eat immediately!

I think...
A Greek Cloud
Happy Thanksgiving