If you are looking for another way to prepare beets, give this a try. I didn't like the idea of cooking them in 1/4 inch of oil, so I reduced that (after the first 2) to a well-oiled pan and it worked.
2 cups peeled, shredded beets (about 2/3 pound)*
1/4 cup finely chopped onion
1/2 cup soft breadcrumbs
1 large egg, beaten
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
Combine first 7 ingredients in a small mixing bowl; toss well.
Pour oil to depth of 1/4 inch into a large heavy skillet; cook over medium-high heat until hot. Spoon 1/4 cup beet mixture into hot oil; flatten slightly. Repeat with remaining mixture.
Cook 4 to 5 minutes on each side or until done. Drain on paper towels; top with sour cream.
*Substitute 2 cups peeled, shredded rutabaga for beets.
Yield: 8 fritters
Southern Living, FEBRUARY 1996
Thanks, Richard. This looks interesting. I like beets, and this is something I wouldn't have thought to do with them. I'll give it a try.
This recipe looks great. I have beets and ginger in my fridge right now. Thanks.
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