Beet Fritters With Beet Greens Yogurt
So you love beets but don’t love
waiting hours for them to roast.
Shred ’em along with some potato
to make these crispy dinner fritters
4 medium beets with greens (about 1 lb.)
1 large or 2 medium Yukon Gold or russet potatoes (about 10 oz.)
1 medium onion
1½ tsp. kosher salt, plus more
4 Tbsp. (or more) extra-virgin olive oil, divided
2 large eggs, beaten to blend
6 Tbsp. panko
¼ cup cornstarch
2 tsp. coriander seeds, crushed
2 tsp. cumin seeds, crushed
1 lemon, halved
½ cup plain whole-milk yogurt
½ cup coarsely chopped dill Freshly ground black pepper
1、 Preheat oven to 300°.
Line a sieve with 2 layers of paper towels; set over a large bowl.
Remove stems and greens from beets; set aside. Scrub beets and potato, then grate on the large holes of a box grater into prepared sieve, followed by onion. Season with salt and toss well. Let vegetables sit at least 25 minutes.
2、 Meanwhile, finely chop reserved beet stems and greens. Heat 2 Tbsp. oil in a large skillet over medium-high. Add greens, season with salt, and cook, stirring occasionally, until wilted and starting to stick to pan, about
5 minutes. Transfer to a bowl and let cool. Wipe out pan; reserve.
3、 Working with a large handful at a time, squeeze grated vegetables to expel as much liquid as possible, transferring vegetables to a medium bowl as you go; discard liquid. Mix in eggs, panko, cornstarch, coriander, cumin, and 1½ tsp. salt.
4、 Heat 2 Tbsp. oil in reserved skillet over medium-high. Working in batches and adding more oil between batches if needed, scoop three ¼-cupfuls of vegetable mixture into pan and flatten into thin pancakes. Cook until browned, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven until ready to serve.
5、 Meanwhile, squeeze juice from a lemon half into beet greens. Add yogurt and dill and mix well; season with salt and pepper. Slice remaining lemon half into wedges.
6Serve fritters with beet greens yogurt and lemon wedges.