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.
