Indian

Yammy Beet Fritters with Yogurt Sauce

Name: Yammy Beet Fritters with Yogurt Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 cloves garlic -- minced; 1 small onion -- small dice; 1 pound garnet yam -- peeled; 1/2 pound red beets -- peeled; 2 large eggs -- beaten; 1/4 cup finely chopped Italian parsley; 1/2 cup flour; 1 1/2 teaspoons Kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons chili powder; 2 teaspoons curry powder; canola oil for frying; 1 cup plain Greek yogurt; 1 tablespoon minced cilantro; 1 tablespoon chopped green onion; 1 teaspoon ground cumin; 1/2 teaspoon Kosher salt; 1 tablespoon fresh lime juice

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

beetschili powdercurryyams

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

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 8 minutes. 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 3 minutes 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 15 minutes. Serve with Yogurt Sauce.
6
To make the Yogurt Sauce, combine all ingredients in a small bowl.

Nutrition (per serving)

328

Calories

13g

Protein

55g

Carbs

Fat

Fiber

1282mg

Sodium