Root Vegetable Fritters with Herbed Yogurt Sauce

Root Vegetable Fritters with Herbed Yogurt Sauce

Root Vegetable Fritters with Herbed Yogurt Sauce 

Serves 2

For the Herbed Yogurt Sauce 

½ cup yogurt 

1-2 tablespoons herbs, finely chopped (chives, cilantro, parsley, dill, etc) 

Lemon juice 


Whisk together the yogurt and herbs, and season to taste with a squeeze of lemon juice and salt. 

For the Fritters

6 ounces parsnips, peeled and ends trimmed  (or use your turnips from last week)

4 ounces carrots, ends trimmed 

4 ounces beets, peeled and ends trimmed 

½ medium yellow onion, roughly chopped  (or Leeks from this week!)

2 eggs, beaten 

¼ cup all purpose flour 

½ teaspoon freshly ground black pepper 

½ teaspoon baking powder 

2 teaspoons kosher salt 

High-heat cooking oil (avocado, grapeseed) 

Preheat your oven to 200ºF, set a wire rack inside a rimmed baking sheet, and line a plate with paper towels. 

Grate the parsnips, carrots, beets, and onion/leeks in a food processor fitted with a large shredding blade*. Once everything is shredded, toss together in a bowl, then transfer the mixture to cheesecloth or a clean dish towel (one you don’t mind staining since there are beets in the mix), and squeeze well to remove excess liquid. Transfer the vegetable mixture to a large bowl. In a small bowl whisk together the flour, pepper, baking powder and salt. Add the flour mixture to the vegetables and toss to coat everything. Finally, add the eggs and mix everything together until incorporated. 

*You can also use a hand grater or the grate attachment on a mandolin.

Heat a large heavy-bottomed skillet over medium-high heat, and pour oil to a depth of about 1/4 inch. Once the oil is hot and shimmering, drop about ⅓ cup of the batter into the skillet and flatten the mix with the back of the measuring cup or spoon. Repeat to fill the skillet, leaving 2 inches between the fritters. Cook 4-5 minutes, flip, and cook a further 2-3 minutes on the second side. Place fritters on the paper towel-lined plate to remove excess oil. Transfer cooked fritters to the wire rack on the baking sheet and keep warm in the oven while you cook the remaining fritters, adding additional oil and reducing the heat as needed. 

Arrange fritters on a serving platter and serve with the yogurt sauce. Enjoy warm. 

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