PREP TIME: 15mins COOKING TIME: 10mins

These gluten free fritters will convert even the die hard beetroot sceptic. The fact that they are gluten free makes them a little fiddly so go for smaller fritters rather than large to ease the flipping in the pan.

Beetroot in terms of flavour sit firmly in the ‘earthy & sweet’ section, the lighter the colour the less sweet/earthy but you can easily swop beetroot for potato, parsnips or carrots (or even a combination). See kitchen notes below for some flavour combinations.

You can omit the halloumi, just use one egg and 1tbspn of chickpea flour instead of 2.

Makes about 12 fritters.

SERVING SUGGESTION

I love these served on a big platter, scatter with some greeny bits and the sauce in the middle.

WHAT YOU WILL NEED

a clean old tea towel

INGREDIENTS
  • 400g raw beetroot grated
  • 1 onion (med) cut very finely
  • 1 cup halloumi (80g) grated
  • 1 small garlic clove grated
  • 2 heaped tablespoons chickpea flour (gram flour) – cake flour is 100%
  • 2 eggs beaten
  • 1 teaspoon caraway seeds (opt)
  • garnish: any leaves you have hanging about, watercress works well
  • olive oil for frying

Dill Creme Fraiche

  • 200/250g creme fraiche
  • few tablespoons water/ runny yogurt, milk
  • 2 tbspn lemon juice
  • lemon zest
  • few dill leaves
  • salt & pepper
METHOD
  1. Heat oven to 180c. Line a baking tray w baking paper. Place the grated beetroot, garlic and onion in a clean old tea towel and squeeze out any excess moisture.
  2. Put the flour into a bowl, add the egg, halloumi and caraway seeds and mix. Season well. Stir in the beetroot and onion mixture.
  3. Heat a generous amount of oil in a non stick frying pan, add a generous tablespoon of mixture and flatten slightly in the pan with the back of the tablespoon. Don’t overcrowd the pan, prob about 3 per time. Fry for about 2min then flip very gently with two hands, one holding the spatula and one helping the fritter along, fry another 2min or until golden. Place on baking tray.
  4. Heat in the oven for 5min or until all is warmed through
  5. Mix all the ingredients for the dill creme fraiche together, adding a few more tbpsn of liquid if too stiff, season.
KITCHEN NOTES

Beetroot has lots of friends and here are a few of my favourites.

Herbs: Dill (classic so good), rocket, watercress
Dairy: ooh it loves a bit of cheese, strong and salty, feta, goats and blue (and here halloumi). Yogurt, creme fraiche and sour cream.
Veggie friends: apple, horseradish (classic),
Spices: cumin, caraway (think rye bread) and garam masala
Nuts: walnuts
Also: loves coconut

More Beetroot Recipes:

Beetroot, Feta & Lentil Salad here 

Harissa Roasted w Bulgar Wheat Salad here 

Beetroot & Feta Samosas here

 

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PREP TIME: 15mins COOKING TIME: 10mins

These gluten free fritters will convert even the die hard beetroot sceptic. The fact that they are gluten free makes them a little fiddly so go for smaller fritters rather than large to ease the flipping in the pan.

Beetroot in terms of flavour sit firmly in the ‘earthy & sweet’ section, the lighter the colour the less sweet/earthy but you can easily swop beetroot for potato, parsnips or carrots (or even a combination). See kitchen notes below for some flavour combinations.

You can omit the halloumi, just use one egg and 1tbspn of chickpea flour instead of 2.

Makes about 12 fritters.

SERVING SUGGESTION

I love these served on a big platter, scatter with some greeny bits and the sauce in the middle.

WHAT YOU WILL NEED

a clean old tea towel

INGREDIENTS

  • 400g raw beetroot grated
  • 1 onion (med) cut very finely
  • 1 cup halloumi (80g) grated
  • 1 small garlic clove grated
  • 2 heaped tablespoons chickpea flour (gram flour) – cake flour is 100%
  • 2 eggs beaten
  • 1 teaspoon caraway seeds (opt)
  • garnish: any leaves you have hanging about, watercress works well
  • olive oil for frying

Dill Creme Fraiche

  • 200/250g creme fraiche
  • few tablespoons water/ runny yogurt, milk
  • 2 tbspn lemon juice
  • lemon zest
  • few dill leaves
  • salt & pepper

METHOD

  1. Heat oven to 180c. Line a baking tray w baking paper. Place the grated beetroot, garlic and onion in a clean old tea towel and squeeze out any excess moisture.
  2. Put the flour into a bowl, add the egg, halloumi and caraway seeds and mix. Season well. Stir in the beetroot and onion mixture.
  3. Heat a generous amount of oil in a non stick frying pan, add a generous tablespoon of mixture and flatten slightly in the pan with the back of the tablespoon. Don’t overcrowd the pan, prob about 3 per time. Fry for about 2min then flip very gently with two hands, one holding the spatula and one helping the fritter along, fry another 2min or until golden. Place on baking tray.
  4. Heat in the oven for 5min or until all is warmed through
  5. Mix all the ingredients for the dill creme fraiche together, adding a few more tbpsn of liquid if too stiff, season.

KITCHEN NOTES

Beetroot has lots of friends and here are a few of my favourites.

Herbs: Dill (classic so good), rocket, watercress
Dairy: ooh it loves a bit of cheese, strong and salty, feta, goats and blue (and here halloumi). Yogurt, creme fraiche and sour cream.
Veggie friends: apple, horseradish (classic),
Spices: cumin, caraway (think rye bread) and garam masala
Nuts: walnuts
Also: loves coconut

More Beetroot Recipes:

Beetroot, Feta & Lentil Salad here 

Harissa Roasted w Bulgar Wheat Salad here 

Beetroot & Feta Samosas here

 

Print Friendly, PDF & Email