Carrot and Beet Fritters with Yoghurt Dressing
Carrot and Beet Fritters are the ultimate summer dish! These crispy, veggie-packed fritters are a hit with the whole family—perfect for spicing up your summer dinners or packing into lunches. Bursting with flavour and paired with a refreshing dressing, it’s a dish you’ll keep coming back to.
Makes 10 Fritters.
Fritter Ingredients:
- 1 white onion finely diced
- 1 clove garlic finely chopped
- 1 large carrot grated
- 1 cup beetroot grated (around 1 medium beetroot)
- 1 tbsp oil
- 2 teaspoons cumin ground
- 1 cup flour
- 2 tablespoons sweet chili sauce
- ¾ cup chopped mint or a mix of herbs
- 1 teaspoons salt
- Up to ¾ cup water
- Oil for shallow frying
Yoghurt Dressing (optional):
- 1/2 cup natural yoghurt
- 1 lemon, squeezed
- 1 Tbsp wholegrain mustard
- Salt and pepper to season
Method:
- In a non-stick frying pan sauté the onion, garlic, carrot, beetroot ad oil for 5 min or until onion is soft.
- Put onion mix into a mixing bowl and add all remaining ingredients (except water and oil). Mix well. Add enough water so you have a mixture that is pourable but not runny.
- Add a little oil to pan. Shallow fry for around 2 min each side or until crust forms.
- Take out of pan and let sit on a paper towel while cooking the rest.
- Serve on a bed of salad with yoghurt dressing, sweet chilli sauce or hummus if desired.
Notes:
- Replace flour with chickpea flour to make these gluten free!
- For extra crispy fritters, pat them with a paper towel before adding to the pan to remove surface moisture.
- These fritters freeze well! Make a double batch, freeze them in layers separated by baking paper, and reheat in the oven or air fryer for a quick meal.
- Crumble ½ cup of feta cheese into the mixture for a salty, creamy twist that pairs perfectly with the earthy veggies
