Ingredients
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2 cups peeled, shredded Beetroot
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1 cup peeled, shredded Carrots
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1 cup peeled, shredded Sweet Potato
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1 Shallot
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½ cup all-purpose Flour
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¼ cup Cornstarch
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½ teaspoon Salt
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Several pinches of freshly ground Black Pepper
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1 teaspoon Fennel Seeds
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Olive Oil
Directions
These are like potato pancakes, but instead of making them with the traditional potato, we make them perfectly autumnal by using beets, carrots, and sweet potatoes. It’s pure fall harvest heaven! You’re going to want a food processor to shred all these vegetables or else autumn will be over by the time you’re done prepping. Serve with applesauce or Horseradish-Dill Sour Cream, or both.
Steps
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1
Done
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Have ready layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying. |
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2
Done
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Combine the shredded veggies in a large mixing bowl. Add the shallot, flour, cornstarch, salt, pepper, and fennel seeds. Use a wooden spoon to mix everything well; the flour mixture should evenly coat all the veggies. Add ¼ cup of water and stir again, until all the flour is dissolved. |
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3
Done
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Preheat a heavy-bottomed nonstick or cast-iron skillet over medium-high heat. Pour a ¼-inch layer of olive oil into the pan. Let the oil heat for about 2 minutes. |
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4
Done
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Form the beet mixture into balls the diameter of a quarter, then flatten into 1½-inch medallions. Fry the medallions in batches for 5 minutes; turn over and flatten them a bit with a spatula. Fry for another 3 to 4 minutes. Transfer to paper towels to drain. Serve ASAP. |
