Beet And Carrot Fritters With Dill And Yogurt Sauce

Name: Beet And Carrot Fritters With Dill And Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the fritters:; 2 1/2 tablespoons 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 black pepper; For the sauce:; 1 cup Greek yogurt; 2 garlic cloves, crushed; 1 tablespoon extra-virgin olive oil; 1 tablespoon chopped dill leaves, plus extra to serve

Servings: persons

For the fritters:
2 1/2 tablespoons 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 black pepper
For the sauce:
1 cup Greek yogurt
2 garlic cloves, crushed
1 tablespoon extra-virgin olive oil
1 tablespoon chopped dill leaves, plus extra to serve

1
Heat 1/2 tablespoon of the peanut oil in a large nonstick skillet and gently saute the onion until it is soft but not browned. Add the garlic and cook for another two minutes. Put into a bowl.
2
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.
3
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.
4
Serve the fritters with the yogurt sauce, sprinkled with more dill.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the fritters:, 2 1/2 tablespoons peanut oil, 1 small onion, finely chopped, 2 garlic cloves, crushed, and more.

Yes, Beet And Carrot Fritters With Dill And Yogurt Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!