Beet and Carrot Caraway Fritters

Fritters are an easy lunch or dinner that almost make you feel like you’re eating junk food. But really it’s just vegetables. And to be exact, these ones are root vegetables. Because I know that if you are anything like me, this time of year you are looking for a new way to put those damn roots to use. Can’t it be spring yet?

Beet and Carrot Caraway Fritters on Foodie Underground

Not to worry, spring is coming. In the meantime though, you need to put those root vegetables to use. I love combining beets and carrots, mostly because they both have such vibrant colors that bring a little joy to a gray day. In this recipe you end up with a bright pink mixture, and since you form the fritters with your hands, be ready to look like you have a minor murder scene in your kitchen.

I added caraway seeds to these fritters for a little extra taste, which pairs well with the earthy flavor of the beets, but if you don’t like caraway, feel free to omit completely or replace with cumin powder, which is also good.

I like to serve these with a yogurt sauce (if you do dairy that is), a staple in my kitchen. That’s easy to mix up and you don’t need a recipe: yogurt, olive oil and finely shopped shallots all mixed together, and then some fresh herbs and ground black pepper added in.

Beet and Carrot Caraway Fritters

Ingredients

1 tablespoon ground flax seeds + 3 tablespoons water

1 cup (3.5 ounces, 100 grams) grated carrots

1 cup (4 ounces, 110 grams) grated beets

1/2 a medium-sized onion, thinly sliced

3 teaspoons caraway seeds

3-4 tablespoons buckwheat flour, plus more as needed

Dash of salt and pepper

Oil for frying

Beet and Carrot Caraway Fritters on Foodie Underground

Preparation

In a small bowl, mix together the ground flax seeds and warm water and set aside.

Combine grated carrots, beets and the sliced onion in a bowl and mix together with the caraway seeds. Add in the flax seeds, which should have gelled by now, and the buckwheat flour. If the mixture isn’t sticking together when you form it into a ball to fry, you can add a little more flour.

Heat a frying pan on medium-high heat, and add oil.

Take a small handful of the mixture, form into a flat patty shape (don’t worry, it’s not going to look perfect) and place in the frying pan. Use a spatula to flatten the fritter out if you need to. Fry for a couple of minutes on each side, until the fritters hold their form.

If you don’t want to stand in front of a frying pan, they can also be formed into patties and baked. If baking them, bake on a greased sheet for about 20 minutes at 400°F (200°C), flipping them halfway through.

Serve warm.

0 Shares /

What's In Season: March

Giveaway: A Seasonal French Coloring Cookbook // Gagnez 'Recettes du Jardin à Cuisiner et Colorier'

Anna Brones

Comments 2

Cassie

March 11, 2015
• Reply

What a clever idea! This looks so good!
Use Up Those Root Vegetables: Beet and Carrot Fritters (Plus Some Thoughts on Eating In Season) | anna brones

March 12, 2015
• Reply

[…] week on Foodie Underground I’ve got an easy recipe for Beet and Carrot Fritters, because we can never have too many root vegetable recipes. Especially this time of year as the […]