Beet and Carrot Fritters with Dill and Yogurt Sauce
Fritters a great way to use a large variety of veggies. You can add zucchini, onion and so much more to the mix. Check out this one with BEETS!
    Ingredients
    Instructions
    1. Heat 1/2 tablespoon of the peanut oil in a large nonstick skillet and gently sauté the onion until it is soft but not browned. Add the garlic and cook for another two minutes. Put into a bowl.
    2. Coarsely shred all the other vegetables, keeping them separate. After you finish shredding each type of vegetable, put them into a dish towel and squeeze out excess moisture. (Better use paper towels for the beets as they will really stain your dish towel.)
    3. Add the vegetables to the onion with the eggs, season well and mix together. Make the sauce by mixing all the ingredients together.
    4. Heat another 1 tablespoon of peanut oil in the skillet. Spoon enough mixture into the pan to make a batch of fritters each about 3 1/2 inches in diameter.
    5. Cook over a medium heat until a crust forms on one side, then carefully turn each over and cook on the other side again until a crust forms. Don’t overbrown them or they will burn on the outside before they are cooked inside. After the crust forms, reduce the heat right down and cook for four to five minutes on each side, or until the vegetables are cooked through. (You’ll know from the taste whether they are cooked right through. The potato becomes sweet.)
    6. You can keep the cooked fritters in a low oven while you finish the others, adding more oil to the pan to cook them if necessary.
    7. Serve the fritters with the yogurt sauce, sprinkled with more dill.
    Recipe Notes

    Adapted from Food 52 (www.food52.com)