A crowd favorite! Reposted here as a request by diners at a recent pop up dinner in Detroit, Michigan (in Hamtramck, actually) at Revolver.
Crispy Beet Fritters
Yield: 6-8 Servings
Author: Abby Fammartino
- 2 lb. beets (about 3 large)
- ½ cup grapeseed oil
- 1 tsp. sea salt
- 1 cup GF all purpose flour
- 1 egg
- ½ cup coconut oil, for frying
- Skillet and Metal Spatula
- Wash the beets well. Grate manually, or use the matchstick blade on a food processor, if available to you. You should end up with about 7-8 cups grated beet.
- Add sea salt to the olive oil, stirring to dissolve. Add the salted oil, egg, and flour to grated beet, and mix well with hands. Batter should be wet.
- Prepare to pan fry: Over high heat melt a heaping tablespoon of coconut oil, enough so it forms a thin layer of oil across the pan.
- Once oil is hot, use a regular teaspoon to spoon out the fritters, flattening with the back of the spoon to form 2 inch rounds. Do not touch until you notice the bottom edges of the fritters turning brown about 2 minutes (the first batch will take slightly longer).
- Flip with a metal spatula, pressing down to flatten slightly. Cook until second side is nicely browned, about 2 minutes. Remove from hot oil and place on a baking sheet or a plate with a paper towel to soak some oil. Replenish oil as needed to keep a thin layer of oil on the bottom of the pan. Clear hot oil of brown bits if necessary by straining the oil from the pan into a glass or metal bowl. Reuse the strained oil once.
Serve fritters immediately or keep warm in the oven on 250 until ready to eat!