So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters. If your beets didn’t come with their greens still attached, use any hardy green like kale or Swiss chard in the yogurt sauce instead.
Recipe information
Yield
Makes 10-12
Ingredients
Preparation
Step 1
Preheat oven to 300°. Line a sieve with 2 layers of paper towels; set over a large bowl. Remove stems and greens from beets; set aside. Scrub beets and potato, then grate on the large holes of a box grater into prepared sieve, followed by onion. Season with salt and toss well. Let vegetables sit at least 25 minutes.
Step 2
Meanwhile, finely chop reserved beet stems and greens. Heat 2 Tbsp. oil in a large skillet over medium-high. Add greens, season with salt, and cook, stirring occasionally, until wilted and starting to stick to pan, about 5 minutes. Transfer to a bowl and let cool. Wipe out pan; reserve.
Step 3
Working with a large handful at a time, squeeze grated vegetables to expel as much liquid as possible, transferring vegetables to a medium bowl as you go; discard liquid. Mix in eggs, panko, cornstarch, coriander, cumin, and 1½ tsp. salt.
Step 4
Heat 2 Tbsp. oil in reserved skillet over medium-high. Working in batches and adding more oil between batches if needed, scoop three ¼-cupfuls of vegetable mixture into pan and flatten into thin pancakes. Cook until browned, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven until ready to serve. If you notice your beet mixture giving off a lot of moisture as it sits, you can add a bit more cornstarch and squeeze before adding to the pan.
Step 5
Meanwhile, squeeze juice from a lemon half into beet greens. Add yogurt and dill and mix well; season with salt and pepper. Slice remaining lemon half into wedges.
Step 6
Serve fritters with beet greens yogurt and lemon wedges.
