These Beet and Sweet Potato Fritters are my new favorite go-to meal! They are simple to make and really delicious. The fritters are slightly sweet and earthy and have a great texture – tender on the inside and crispy on the outside. These fritters are great on their own, but really good when served alongside my gochujang dipping sauce. What is gochujang? Gochujang is a Korean red chili paste made from chili powder, fermented rice and soybeans, barley malt and salt. It has great umami and a bit of spice too. It compliments these fritters really well and is definitely worth trying. So, grab your gochujang and your apron (because who wants beet stains on their clothes?) and make a batch of these fritters today. I promise you that you will love them. Okay… I’m off to make another batch myself!
Thank you for reading this post, don't forget to subscribe!To make these fritters, start by washing, peeling and shredding three beets and one medium-size sweet potato. I use a food processor to shred the vegetables, but a box grater works fine too. Next, place the shredded vegetables in a colander along with 1 ½ teaspoons of salt. Mix the salt into the vegetables and place the colander over a bowl to catch any liquid that is pulled out of the vegetables from the salt. Let the vegetables sit for 30 minutes. The goal is to pull as much liquid as possible out of the vegetables so that the fritters crisp up when cooked.
While the vegetables sit, preheat your oven to 350 deg F and grab a baking sheet fitted with a metal rack. You’ll use the oven to keep your fritters warm while you make them. Next, make the dipping sauce by mixing together 2 tablespoons of gochujang paste with ⅓ cup of mayonnaise and ⅓ cup of greek yogurt. Set aside. Finely, chop two scallions, ¼ cup of fresh cilantro and two cloves of garlic. Set aside.
When ready, squeeze any remaining liquid out of the shredded vegetables and place in a clean mixing bowl, along with two beaten eggs, the scallions, garlic, and cilantro, 1 teaspoon of kosher salt and ½ cup of panko. Stir the ingredients together with a fork until well mixed.
In a large frying pan or cast iron skillet, heat 2 tablespoons of olive oil over medium to medium-high heat. Working in batches, take ¼ cup portions of fritter batter, shape into patties and lay in the hot skillet. Do not overcrowd the pan. Cook the patties for about 5 minutes on the first side, making sure to press down the patties with a spatula as they cook to flatten the patties and push out any last bits of liquid. Flip the patties and cook for another 5 minutes on the opposite side. You want the fritters golden brown and crispy on both sides. Place cooked fritters on a baking sheet fitted with a metal rack, sprinkle with a little kosher salt and store in the oven to keep warm while you finish making the rest of the fritters.
Serve the fritters with dipping sauce and enjoy! This recipe makes 12-14 fritters.
Beet and Sweet Potato Fritters with Gochujang Dipping Sauce
Ingredients
- 3 beets, shredded
- 1 medium sweet potato, shredded
- 2 scallions, finely chopped
- 2 cloves garlic, minced
- ¼ cup fresh cilantro, finely chopped
- 2 eggs
- ½ cup panko
- 1½ tsp + 1 tsp salt, divided
- 4 tbsp olive oil (or more), for sautéing
Gochujang Dipping Sauce
- 2 tbsp gochujang chili paste
- ⅓ cup mayonnaise
- ⅓ cup plain greek yogurt
Instructions
- Wash, peel and shred the beets and potato.
- Place vegetables in a colander, positioned over a bowl, and mix in 1 ½ teaspoons of salt. Set aside for 30 minutes to allow the salt to draw out some of the moisture from the vegetables.
- In the meantime, chop scallions, garlic and cilantro and set aside. Preheat oven to 350°F and grab a baking sheet fitted with a wire rack. You will use the oven to keep your fritters warm while you cook the rest.
- Next, make the dipping sauce by combining gochujang paste, mayonnaise and plain greek yogurt together in a small bowl. Set aside.
- When the vegetables are ready, squeeze any remaining moisture out of the vegetables and place in a clean mixing bowl along with two beaten eggs, cilantro, scallions, garlic, salt and panko. Mix with a fork until well combined.
- Working in batches, take ¼ cup portions of fritter batter at a time and shape into patties. Place in a hot frying pan that has been coated in 2 tablespoons of olive oil. Fry the patties for 5 minutes on each side until golden brown. Keep fritters warm in the oven while you cook the remaining fritters.
- Serve fritters with dipping sauce and enjoy! This recipe makes 12-14 fritters.
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