Salty-sweet beet fritters with a tangy and herby yogurt dill sauce! A super versatile, plant-based side perfect for your next brunch, lunch, or dinner! Just 7 ingredients required.
Shred cleaned and peeled beets using a box grater or grater attachment on the food processor, then transfer to a large mixing bowl. Stir in the chopped shallot, flaxseed meal, salt, and pepper, and set aside for 10 minutes.
If serving with dill yogurt sauce (optional), add dairy-free yogurt, fresh dill, salt, and olive oil to a small bowl and whisk to combine. Place in the refrigerator to keep the sauce cool.
To the beet mixture, add the chickpea flour and stir until well combined. Get out a large plate or tray to hold the patties. Form into patties using 1/4 cup (50 g) of the beetroot mixture per patty. Press together in the palm of your hands to form a thin, flat patty. Recipe as written makes ~8 patties.
Heat a large cast iron skillet over medium / medium-high heat for a minute or two and then add 1 Tbsp (15 ml) avocado oil.
Once the oil is hot, swirl to coat the pan. Add only as many fritters as will fit comfortably in the pan. You should hear a sizzling sound that indicates the oil is hot enough. If the oil is splattering, reduce the heat.
Cook for 2-4 minutes, or until underside is browned. Then flip carefully, flatten with the back of a metal spatula, and cook for 2-3 minutes more. Transfer to a plate and repeat with remaining 1 Tbsp (15 ml) avocado oil and fritters.
Serve warm with dill yogurt sauce (optional). Store leftover fritters covered in the refrigerator for up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw slightly before reheating.
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Notes
*Onion works in place of shallot but contributes more moisture and has a stronger flavor. *All-purpose flour or our Gluten-Free DIY Blend will work in place of chickpea flour but are slightly gummier. *If oil-free, you can bake the fritters at 375 F (190 C) for ~10-15 minutes per side, but they won’t be as crispy and we didn’t enjoy the flavor as much. *Beets can stain, so wash your hands quickly after handling them or wear kitchen gloves if preferred. *Inspired by the NY Timesand our Zesty Dill Yogurt Sauce.