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
Servings: 12 fritters
Ingredients
- 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
Instructions
- 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*!
Notes
*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
- Bacon and turnips
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