Easy Beet Fritters with Dill Yogurt Sauce
Salty-sweet beet fritters with a tangy and herby yogurt dill sauce! A super versatile, plant-based side perfect for your next brunch, lunch, or dinner! Just 7 ingredients required.
Servings 8 (Fritters)
Ingredients
FRITTERS
- 3 cups shredded raw beets (2 medium-large beets yield ~3 cups)
- 1/2 cup finely chopped shallot*
- 4 Tbsp flaxseed meal (ground flax seeds)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup chickpea flour*
- 2 Tbsp avocado oil (or other neutral, high-heat oil // see notes if oil-free*)
SAUCE optional
- 1/2 cup plain unsweetened dairy-free yogurt (we love Culina coconut yogurt)
- 2 Tbsp freshly chopped dill*
- 1 healthy pinch sea salt
- 1 drizzle olive oil
Instructions
- Shred cleaned and peeled beets using a box grater or grater attachment on the food processor, then transfer to a large mixing bowl. Stir in the chopped shallot, flaxseed meal, salt, and pepper, and set aside for 10 minutes.
- If serving with dill yogurt sauce (optional), add dairy-free yogurt, fresh dill, salt, and olive oil to a small bowl and whisk to combine. Place in the refrigerator to keep the sauce cool.
- To the beet mixture, add the chickpea flour and stir until well combined. Get out a large plate or tray to hold the patties. Form into patties using 1/4 cup (50 g) of the beetroot mixture per patty. Press together in the palm of your hands to form a thin, flat patty. Recipe as written makes ~8 patties.
- Heat a large cast iron skillet over medium / medium-high heat for a minute or two and then add 1 Tbsp (15 ml) avocado oil.
- Once the oil is hot, swirl to coat the pan. Add only as many fritters as will fit comfortably in the pan. You should hear a sizzling sound that indicates the oil is hot enough. If the oil is splattering, reduce the heat.
- Cook for 2-4 minutes, or until underside is browned. Then flip carefully, flatten with the back of a metal spatula, and cook for 2-3 minutes more. Transfer to a plate and repeat with remaining 1 Tbsp (15 ml) avocado oil and fritters.
- Serve warm with dill yogurt sauce (optional). Store leftover fritters covered in the refrigerator for up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw slightly before reheating.
Video
Notes
*Onion works in place of shallot but contributes more moisture and has a stronger flavor.
*All-purpose flour or our Gluten-Free DIY Blend will work in place of chickpea flour but are slightly gummier.
*If oil-free, you can bake the fritters at 375 F (190 C) for ~10-15 minutes per side, but they won’t be as crispy and we didn’t enjoy the flavor as much.
*Beets can stain, so wash your hands quickly after handling them or wear kitchen gloves if preferred.
*Inspired by the NY Times and our Zesty Dill Yogurt Sauce.
*All-purpose flour or our Gluten-Free DIY Blend will work in place of chickpea flour but are slightly gummier.
*If oil-free, you can bake the fritters at 375 F (190 C) for ~10-15 minutes per side, but they won’t be as crispy and we didn’t enjoy the flavor as much.
*Beets can stain, so wash your hands quickly after handling them or wear kitchen gloves if preferred.
*Inspired by the NY Times and our Zesty Dill Yogurt Sauce.
Nutrition (1 of 8 servings)
Serving: 1 fritter Calories: 81 Carbohydrates: 8.2 g Protein: 2.3 g Fat: 4.8 g Saturated Fat: 0.4 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 2.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 180 mg Potassium: 189 mg Fiber: 2.8 g Sugar: 3.8 g Vitamin A: 15 IU Vitamin C: 2.8 mg Calcium: 17.1 mg Iron: 0.8 mg