Yammy Beet Fritters with Yogurt Sauce
Curry and Chili Powder add spice and heat to these delicious and colorful cakes. The cool fresh yogurt sauce with lime and cilantro is a perfect compliment.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
Fritters
- 1 tablespoonextra-virgin olive oil
- 2 clovesgarlic -- minced
- 1 small onion -- small dice
- 1 poundgarnet yam -- peeled
- 1/2 poundred beets -- peeled
- 2 large eggs -- beaten
- 1/4 cupfinely chopped Italian parsley
- 1/2 cupflour
- 1 1/2 teaspoonsKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 1/2 teaspoonschili powder
- 2 teaspoonscurry powder
- canola oil for frying
Yogurt Sauce
- 1 cupplain Greek yogurt
- 1 tablespoonminced cilantro
- 1 tablespoonchopped green onion
- 1 teaspoonground cumin
- 1/2 teaspoonKosher salt
- 1 tablespoonfresh lime juice
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 375º F.
- 2
Heat the olive oil over medium heat in a medium-sized cast-iron skillet. Add in the garlic and the onion. Sauté until soft, 6 to . Remove the pan from the heat.
- 3
While the garlic and the onion are cooking, shred the yams and beets using your food processor or a box grater.
- 4
In a large bowl, whisk the eggs. Stir in the sauteed garlic and onions, the grated yam and beets, and the Italian parsley. Once combined, stir in the flour, salt, pepper, chili powder, and curry powder. Combine well.
- 5
Heat 1/4-inch of oil in a clean cast-iron pan over medium-high heat. Make sure the oil is hot. Drop 1/4 cup measures of the yam/beet mixture into the oil. Press lightly to flatten out. Cook for 2 to per side, flipping only once. (Be careful not to over-brown the fritters.) Remove to a baking sheet. Work in batches. Once the pan is full, bake for . Serve with Yogurt Sauce.
- 6
To make the Yogurt Sauce, combine all ingredients in a small bowl.