Beet Fritters

  • Difficulty: Medium
  • one hour and 20 minutes
  • 6 servings

Inspired by the Swiss dish rosti, we bring you a nice appetizer to please your vegetarian friends for the holidays. These easy fritters are made with beets and potatoes, and they’re delicious when served with heavy cream sauce on top. Sure, they’re not the quickest snack you’ll find, but they’re definitely worth the wait.

Ingredients Needed for Beet Fritters

    2 beetroots
    2 medium-sized potatoes
    1 small onion
    1 teaspoon baking powder
    2 eggs
    ½ lemon
    1 cup flour
    1 cup vegetable oil for frying
    heavy cream (optional)

How to Make Beet Fritters

  1. Heat a saucepan over medium heat, add water, and bring it to a boil. Add the beets and cook them for 30-45 minutes or until tender.
  2. Next – shred the beets and the potatoes, and add them to a large bowl. Add the onion, baking powder, eggs, salt, and pepper. Squeeze the juice out of the lemon on top of the bowl. Add the flour, and mix everything until smooth.
  3. Shape the mixture into 3 inches (7.5 cm) long fritters, around 0.2 inches (0.5 cm) thick.
  4. Heat the vegetable oil in a skillet over medium-high heat. Cook the fritters for 3-4 minutes on each side, until crispy.
  5. You can serve them topped with some heavy cream and parsley!


    • Ah, Jacqueline, you’re right! It’s 1 cup, say, 120-150 grams or 4-5 ounces. We’ve fixed it. Thank you! 🎈🙂

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