Root Veggie Fritters
Root veggies make an excellent, hearty base for these fritters. These can get a little messy, but they are worth it! You may want to double this recipe, as we can almost guarantee they’ll get eaten pretty quickly!
Root Veggie Fritters
- 4 cups root veggies (beets, carrots turnips, parsnips, rutabaga, regular, kohlrabi or sweet potatoes) (grated on a box grater or a food processor)
- 2 eggs
- 1/2 cup flour
- ½ teaspoon salt
- Neutral oil for frying
Combine all ingredients in a bowl. Mix until the batter is sticking together, and would come together to form a patty. If the batter is very dry, add a splash of water.
Heat a pan to medium heat (cast iron is great here). Add about 1 tbsp of of neutral oil.
Once the oil is hot (but not smoking), using a 1/4 cup measure, spoon the fritter batter onto the pan, and flatten the fritter with the measuring cup.
Once the edges are looking golden, about 3-4 minutes, flip the fritter and let it cook another 3-4 minutes. Once the fritter is done, place it on a paper towel.
Serve with smokey cashew sauce or yogurt*!
*For a quick yogurt sauce: mix 1 cup yogurt, 2 tablespoons of lemon, chopped herbs, salt & pepper.
*You can also add the batter to a greased waffle maker to make veggie waffles!
To make this recipe vegan or gluten free:
- Omit the egg and add 1 tbsp flax or chia + 3 tbsp water
- Swap regular flour for gluten free flour
Other flavor additions:
- Bacon and turnips
Did you make this recipe?
Tag @thesproutingkitchen on Instagram and hashtag #thesproutingkitchen
OR send us an email with your recipe photo and feedback!
