Fritters make a great appetizer! They come together quickly, require minimal prep, and are so simple to shape into patties. These beetroot fritters have a beautiful, vibrant color thanks to the beets, and I love adding a bit of crumbled feta for extra flavor and balance. If you’re not a fan of feta, you can easily swap it for grated cheddar or graviera, or simply leave the cheese out altogether.
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Why you should try my recipe
- An easy to prepare side dish or appetizer.
- Full of goodness, antioxidants and fiber.
- Ready in about 30 minutes.
- Doesn’t require any special cooking skills.
Ingredients & How-to
To make these beet fritters, we are going to need beetroots, carrot, green onions, feta cheese, fresh parsley, eggs, all-purpose flour, olive oil, salt and ground pepper.
- Beetroots: It’s the root of the beets without the leaves. I’m using 3-4 beets depending on the size.
- Green onions: I like using green onions for my fritters but you could also use half an onion diced if you prefer.
- Fresh parsley: Adds a nice aroma to the fritters. If you don’t have any, you could substitute it with another fresh herb like dill or cilantro, or you could add a teaspoon of dried mixed herbs.
- Olive oil: I shallow fry the fritters in light olive oil but you could use a vegetable oil of your choice.
For full quantities check the recipe down below. So let’s get started!
01. To begin, I peel and grate the beets into a large bowl. I like to wear gloves for this step, as beetroot can easily stain your hands.
02. Next, I add the grated carrot, chopped onions and parsley to the bowl.
03. Then, I add the eggs, flour and season with salt and freshly ground pepper. Do not add too much salt, as we will be using some feta cheese too.
04. I mix all the ingredients together until well combined. Lastly, I add the crumbled feta and fold it in gently so it doesn’t break into too many small pieces.
05. I place a pan over medium heat and add the oil. I usually go for light olive oil, but any mild vegetable oil will work. I pour in about ¼ cup (enough to create roughly quarter of an inch of oil). We’re not deep-frying these beet fritters, just giving them a nice shallow fry to get that crispy exterior.
06. I make sure the oil is heated and then place 4-5 patties in the pan. I shallow fry them for 2-3 minutes on each side and then take them out and place them on a plate lined with kitchen towel to absorb any excess oil. I continue until I’m done with all the beets mixture.
Serving suggestions
We usually enjoy these beetroot fritters as a side dish with a light, refreshing sauce. You could also serve them as a meal with a simple salad, or tuck a couple into a wrap with fresh veggies and your favorite sauce.
Storage
If you have any leftover beet and carrot fritters, you can store them in the fridge for 2–3 days. They won’t stay as crispy as when they’re freshly made, but they’ll still taste delicious. To warm them up, simply pop them back in a pan for a few seconds to bring back some of that crispiness.
FAQ
If you don't have fresh parsley in hand or simply don't like the flavor, you could substitute it with cilantro or fresh dill.
On top of the shredded beets, you could add a shredded medium sized potato or a small zucchini.
Pair it With Recipes
If you tried my Beetroot And Carrot Fritters or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Beetroot And Carrot Fritters
These beetroot fritters are packed with veggies, full of flavor, and wonderfully crispy on the outside. They’re also incredibly easy to prepare and ready in under half an hour. Serve them warm with a refreshing yogurt or tahini sauce. Enjoy!
5 servings
10 minutes
Ingredients
- 3-4 beets (400gr)
- 1 carrot
- 3-4 green onions
- 6-8 sprigs of fresh parsley
- 2 eggs
- ½ cup all purpose flour
- ⅔ cup feta cheese (crumbled)
- salt & ground black pepper
- ¼ cup light olive oil
Equipment
- nonstick frying pan (paid link)
Instructions
- Peel and grate the beets. Peel and grate the carrot.
- Chop the green onions and roughly chop the fresh parsley.
- Add everything to a bowl. Add the eggs and flour. Season with salt and pepper.
- Mix everything to combine. Add the crumbled feta cheese and gently mix.
- Shape the patties and set them aside.
- Place a pan over medium heat. Add the oil and wait until it's well heated.
- Add 4-5 patties at a time depending on the size of your pan.
- Cook for 2-3 minutes on each side. Place the beet fritters on a plate lined with kitchen paper to remove the excess oil.
Notes
- You could use a medium potato instead of a carrot.
- You could add grated cheddar cheese instead of feta cheese.
Storage
Store any leftover beetroot fritters in the fridge and consume within 2-3 days. Reheat in a pan before serving.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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