Recipe courtesy of Tiffani Thiessen
- 4 medium beets (red or yellow), peeled and grated (about 2 cups grated)
- 1/4 cup grated red onion
- 1 cup plain yogurt
- 1 lemon, zested and juiced
- ¼ cup chopped herbs such as mint, dill, oregano, and parsley
- 2 large eggs
- ¼ cup panko
- 2 tablespoons all purpose flour
- 1 teaspoon Kosher salt
- 2 teaspoons sumac
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- Olive oil, for frying
Place the grated beets and red onion in a fine mesh strainer lined with a few layers of paper towel or a clean kitchen towel, let stand about 10 minutes.
While the beets sit, mix together the yogurt, lemon zest and juice, herbs and salt to taste. Place in a serving bowl and set aside.
Wring the excess liquid from beets and onion and then add to a large bowl, combine with the eggs, panko, flour, salt and spices.
Add enough olive oil to a large saute pan to just coat the bottom. Heat the oil over medium heat. When the oil is hot, add tablespoon size portions of the beet mixture into the pan, flattening them slightly with the back of a spatula. Cook 2 minutes per side, until golden brown and crispy. Remove to a paper towel lined sheet tray.
Serve the beet fritters with yogurt dip.
Makes about 20 fritters
Photography by Rebecca Sanabria