Search

Beet & Leek Fritters with Yogurt and Lemon

3 medium beets peeled and shredded

3 leeks trimmed, cleaned and thinly sliced

1/4 cup garbanzo bean flour or use all purpose flour

1 egg well beaten

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp yellow mustard seed

1 tsp salt

1 tsp freshly cracked black pepper

olive oil for frying

for the sauce

1/2 cup yogurt

juice of 1/2 lemon

Toss the shredded beets, leeks, egg, flour, spices, and salt and pepper together in a bowl. Blend the yogurt and lemon to make the sauce. Coat the bottom of a cast iron or other heavy skillet with olive oil. When the oil is hot, drop tablespoons of the beet mixture into the pan, flattening them out into rounds. You should hear a strong sizzle when the mixture hits the pan, or your oil isn't hot enough. Cook until golden and tender, about 3 minutes per side. Drain on paper towels and serve hot with the lemon yogurt.

3 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte