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Root Veggie Fritters

Prep Time15 minutes
Cook Time15 minutes
Total Time27 minutes
Course: Main Course, Side Dish
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
Other flavor additions:
  • Bacon and turnips