Sweet Potato And Beet Fritters With Herbed Buttermilk Dip Recipe
Crunchy fried veggie pancakes are a winter treat
Molly Quirk is chef/owner of Sips 'n Bites in Williamsburg, Brooklyn. If you haven't had a thoughtfully handcrafted sandwich in a while, there's no better place to get your fix. She's generously donating a few of her party food recipes to our cause: feeding people at parties. These crispy, colorful veggie fritters are seriously addictive
These might just be the prettiest additions to your party spread – and the most delicious. The beets add an interesting earthiness to these fritters and of course lend their amazing color. This recipe has a little more egg than a standard latke or fritter because the beet has very little starch to hold it all together.
The buttermilk dip is great for so many different things, I use it as dip for crudités or straight up salad dressing. You can use different herbs depending on what you are serving it with and at what time of year. For these fritters I like a combination of tarragon, dill and parsley. These take a little patience standing over the stove, but you can make them ahead and then throw them in the oven to reheat, they are also great at room temperature.
For the fritters:
- Place sweet potatoes in a clean towel and squeeze out excess moisture. Place sweet potatoes in a bowl and add beets and remaining ingredients. Stir together mixture until just combined. Cover and let sit in the refrigerator for an hour.
- Pour peanut oil into a pan to the depth of 1/2 an inch. Heat oil over medium-high heat. Drop sweet potato mixture by spoonfuls into hot oil, using the back of the spoon push dow and spread out the mixture to make little patties. Cook, turning once, 2 to 3 minutes on each side or until nicely browned and crisp.
- Drain on paper towels, and sprinkle with additional salt and pepper to taste. Serve with herbed buttermilk dip.
For the herbed buttermilk dip:
- Combine all ingredients into a clean jar. Shake. Taste for seasoning. Serve.
Try out these fritter recipes on Food Republic: