Beets and Beet Greens Fritters

Whenever I find fresh beets with their greens, I immediately grab a bunch. Most often, I use the beets and the greens in separate recipes, but this time, however, I decided to use both in the same dish, and came up with the fritters you see here.
To form the mixture for the fritters, I mixed lightly steamed chopped beet greens with peeled, roughly grated and lightly steamed beets. To bind them into a mixture that would hold while frying, I added eggs, rolled oats, flour and breadcrumbs to the bowl.
Since I wanted the unique sweetish beet flavor to shine, I seasoned the mixture with only salt and ground four peppers mix, and avoided any other spices or flavorings.
The fritters came out as I was hoping for: very tasty, with an intense beet flavor, firm texture and beautiful dark red color.
I served the fritters as a light lunch, with a dollop of sour cream and green salad on the side, but they can be served as a tasty snack any time of the day. Another option is to use them as a vegetarian burger substitute, in a burger bun. Try them and enjoy.

Notes:
* For more recipes with beets and beet greens, check HERE.
* If you can’t find beets with greens, substitute with chopped Swiss chard.

Makes: 12
Prep time: 15 minutes
Cooking time: 20 minutes

Ingredients:
3 medium size beets, greens attached (see notes)
2 tsp salt
½ tsp freshly ground four peppers mix
2 L eggs
1/3 cup rolled oats
¼ cup flour
¼ cup breadcrumbs
Oil for frying
Sour cream for serving (optional

1. Cut off the greens from the beets, wash thoroughly and chop them roughly. Add a bit of water and salt, and steam in a covered pot, or microwave, for 2 minutes. Set aside.

2. Peel the beets and roughly grate them (I used food processor). Add a bit of water and salt, and steam in a covered pot, or microwave, for 3-4 minutes. (Do not overcook – you want them firm). Transfer to a large bowl, along with the greens.

3. Add the salt, pepper, eggs, oats, flour and breadcrumbs. Mix well and let sit for 10 minutes at room temperature. Mix again before using.

4. Preheat oil for shallow frying in a large pan, over medium-high heat. Measure ¼ cup of the mixture into the hot oil, and flatten lightly with the back of a spoon. Fry until golden-brown on both sides. Serve warm.

40 thoughts on “Beets and Beet Greens Fritters

    • Ronit Penso Tasty Eats says:

      Thank you Judi, I’m glad you liked the recipe. Finding such fresh beets with greens is not always the case, so I had to get them. The fritters were so tasty, and indeed quite healthy, so that’s an added bonus! 🙂

      Like

    • Ronit Penso Tasty Eats says:

      Thank you Blaine, I’m glad you liked the recipe. Beets fritters are indeed not as popular as others, and the few ones I’ve seen had too many additions and seasonings. These ones have a clean beet flavor, so if you love beets, I’m sure you’d enjoy them. 🙂

      Liked by 1 person

  1. Eha says:

    True confessions ! Having been born in Northern Europe I naturally have beets in the house as a staple . . . but, for many years, simply threw the tops await, even thought them somewhat poisonous !! And altho’ trying is not my favourite cooking technique these days I must admit to liking savoury fritters . . . uhuh, recipe is already in the kitchen waiting for the next on-line shop ! Thanks a bunch . . .

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Eha, I’m glad you liked the recipe.
      It is indeed a shame that many people don’t realize that beet greens are perfectly edible. Maybe it’s due to the fact that they spoil fairly quickly, and so most of the beets in the market are sold without them. If you can find some fresh ones, I’m quite sure you’ll enjoy them. 🙂

      Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Felix, I’m glad you liked the recipe. The fritters were very tasty.
      Thanks for the tip re the coloring of hands, though I prefer to use gloves. If despite all they’d still get red, a good way to remove it is to rub the hands with fresh lemon juice. 🙂

      Like

  2. Mary says:

    What a pretty colour. I don’t usually see the Beet tops so would only use the Beets. Being a person who adds any vegetable to make fritters I’m sure I will enjoy these as well. Thanks for the recipe. :))

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Mary, I’m glad you liked the recipe. It is a shame that most beets are not sold with the greens. Guess it’s because they don’t keep well. If you can’t find them, you can use the same amount of Swiss Chard. I will add it to the recipe. 🙂

      Like

  3. Ron says:

    Beets are a big part of the Scandinavian food culture, but I’ve never seen such a fritter here. Beets with greens are no problem as we get our in-season beets from a local farmer and they always have the greens. Which I never thought of using in a fritter. Fried rice, yes but not a fritter. This one will be tried out on family and friends very soon.

    Like

    • Ronit Penso Tasty Eats says:

      Thank you Ron, I’m glad you liked the recipe. The fritters were very tasty, and I already made them again (rare for me!), as it is a good time to find such young beets with perfect greens on. I hope you will enjoy them as well. I’ll be happy to read your comments. 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.