By: Chef Laura Bonicelli
Curry and Chili Powder add spice and heat to these delicious and colorful Yammy Beet Fritters. The cool fresh yogurt sauce with lime and cilantro is a perfect compliment. Buy your ingredients at your favorite Farmers Market!
About Yammy Beet Fritters with Yogurt Sauce
I love this combination of beets and yams. Although the beets’ bleeding color takes over so much that the yams are visually undetectable, you can taste them, and their starch helps these cakes stay together.
What makes this Yammy Beet Fritters with Yogurt Sauce recipe a keeper? Firstly, the fritters are a beautiful red color, not your typical fritter-brown. Secondly, they have an accompanying sauce, who doesn’t love a sauce? But mostly, the combination of curry and chili powder is intoxicating, unique, and delicious. I make my curry powder – actually, I several varieties that I love, but this one has cumin, cardamom, coriander, turmeric, mustard, cayenne, and ginger. So with all of that and the chili powder, we have a spicy cake with a titch of heat. All of that settles down nicely with the cool limey yogurt sauce laced with cilantro and green onion.
It’s essential to heat your skillet before you start cooking the patties. Then, once it’s hot, remember you’re browning and crisping each side, but you don’t have to worry about cooking them all the way through. We’re finishing them in the oven, and your oven will take care of that.
If you decide to freeze the leftover Yammy Beet Fritters, and you should because they freeze beautifully, cool them completely. Coat a parchment-lined baking sheet with cooking spray and set the cakes individually on the sheet. Freeze them uncovered. Once frozen, place them in a Ziplock bag. Date and freeze the bag until you need them. Six or seven minutes in a toaster oven, and you’ll have hot and delicious Yammy Beet Fritters for dinner!
I hope you love this recipe!
If you want more recipes Join The Club!!!
Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Yammy Beet Fritters with Yogurt Sauce
Ingredients
=====Fritters=====
- 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
=====
=====Yogurt Sauce=====
- 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
Instructions
- Preheat the oven to 375º F.
- 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.
- While the garlic and the onion are cooking, shred the yams and beets using your food processor or a box grater.
- 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.
- 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.
- To make the Yogurt Sauce, combine all ingredients in a small bowl.
Nutrition
More Recipes
MM-Green Vegan Veggie Breakfast Muffins
MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
This combination is absolutely delicious!