Beet and Rutabaga Fritters
1-2 small or medium-sized rutabagas, greens trimmed off
3 medium-sized beets, greens trimmed off
½ cup flour
½ cup panko breadcrumbs
1 bunch of scallions, thinly sliced
1 tsp fresh herbs, like parsley, basil or dill, chopped
1 tsp salt
Vegetable Oil for frying
- Using a box grater or the grater attachment of a food processor, grate the rutabaga and beets into separate bowls. Squeeze out all extra liquid.
- In a bowl, mix egg, scallions, salt, pepper, and herbs. Fold in rutabaga and beets. Sprinkle with flour and breadcrumbs as needed, and fold to incorporate.
- Heat just enough oil to coat the pan over medium-high heat, but don’t let it get so hot that it smokes. Carefully drop spoonfuls of batter into oil, pressing down and flattening with the back of the spoon. Cook for 2 minutes on one side, and gently flip and cook for another 2 minutes, until golden brown and cooked through.
- Repeat for the remainder of the batter. Serve with yogurt sauce, below.
Makes 1 cup
1- 5 oz container plain Greek yogurt
2 Tbsp fresh herbs (mint, oregano, parsley, basil, etc), chopped
1 Tbsp scallion, chopped
¼ tsp salt
¼ tsp freshly ground black pepper
Zest of 1 lemon
1 Tbsp lemon juice
- Mix all ingredients together in a bowl.
2 tablespoons of olive oil
4 cloves of garlic, thinly sliced
¼ teaspoon of red pepper flakes
1-2 bunches of greens (kale, swiss chard, collards), washed, stemmed, and chopped
1-2 Tbsp water, broth, or vinegar
Salt and Pepper to taste
- Heat oil in a skillet over medium heat. Add garlic and chili flakes, and sauté for 1 minute. Add greens, a few handfuls at a time.
- Add water (or broth or vinegar) and salt. Cook for another 4-7 minutes, depending on the type of greens and your preference. Softer greens like spinach and chard will cook faster than hearty greens such as collards or kale.