Beet fritters

[nancylebov]

3 small beets, a good sized potato, half a medium onion, all shredded--damn near liquified-- on the smallest side of the grater. Some cloves of garlic, maybe 2 cubic inches of ginger, some black pepper, salt, a medium sized early (not very) hot pepper. 2 ears of corn. 2 eggs. 2 heaping tablespoons of whole wheat flour.

I prepped the veggies, mixed the salt, pepper, and flour into the eggs, mixed the egg/flour mixture into the veggies, then fried patties at a moderate heat in olive oil.

The result is very pleasant and surprisingly filling.

It probably didn't need the hot pepper.

The result was a little sweet. I'm not sure how much of that was the beets--they had rather little red juice in them.

Comments

[dcseain.livejournal.com]

Why so fine a shred, as opposed to a regular hash shred? I ask because the latter is how my family makes latkes, as opposed to the fluffy-almost-mashed-potatoes kind. Both are valid, but i have a fondness for the former with sour cream. I'm guessing the answer is that your family's latkes are the latter kind.

[nancylebov.livejournal.com]

No theory--I don't have much experience with shredding or latkes. Using that side of the grater just seemed like a good idea at the time. If/when I do fritters again, I'll try a coarser shred.

As it was, the corn was a distinctive part of the texture, and I'm not sure that's as good as balancing out the textures from the ingredients.

[nancylebov.livejournal.com]

This batch didn't seem to want sour cream, and I generally like sour cream. I don't know if it's the texture or the sweetness. Or maybe I wasn't in a sour cream mood.