Fritters are secretly one of my favourite staple recipes to have hanging around, as I tend to collect vegetables and often the only way to get rid of them is to grate them up and fry the beejesus out them (what, you don’t just think to fry everything?).
These beetroot fritters are particularly good because 1). They are bright pink; 2). You don’t have to wait forever to roast the beets, it’s a grate, fry and eat prospect; and 3). The inclusion of Danish feta makes them quite a bit richer than the standard vegie fritter, so once you team them with a nice side salad they make a proper filling dinner. Bingo bango.
- 2 medium beetroot, peeled and grated
- 1 carrot, peeled and grated
- 2 potatoes, peeled and grated
- 2 spring onions, sliced
- 125g Danish feta
- 1 egg, lightly beaten
- 2 heaped tablespoons plain flour, plus extra
- cracked black pepper and sea salt, to taste
- olive oil, for frying
1. Combine the grated vegetables in a bowl with the sliced spring onions and the egg. Mix to combine, then once the egg is fully incorporated, add the flour, and mix further until the mixture is sticking together nicely. If your mixture is still too wet, just keep adding flour until it reaches an agreeable consistency.
2. Heat olive oil in a frying pan over medium-high heat. Using a tablespoon, take spoonfuls of the mixture, plop into the pan and flatten down into discs with the back of the spoon. Each side should take around 2-4 minutes to brown sufficiently, and obviously remember to turn them over so both sides cook. Let cooked fritters drain on a plate covered with paper towel, and repeat until you run out of mixture.