Crispy Beet Fritters

Crispy Beet Fritters

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:
Ingredients
  • 2 lb. beets (about 3 large)
  • ½ cup grapeseed oil
  • 1 tsp. sea salt
  • 1 cup GF all purpose flour
  • 1 egg
  • Equipment:
  • ½ cup coconut oil, for frying
  • Skillet and Metal Spatula
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
Notes
Serve fritters immediately or keep warm in the oven on 250 until ready to eat!
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