There are a very few ingredients that inspire you to create something new every time. Beetroot is one such vegetable that kind of fuels my imagination. It adds a lot of texture and sweetness to your dishes. Not to mention the bright and stunning colour. Starting from dips, fritters, salads, breads, cakes, etc. Beetroot has proved to be a versatile ingredient.
And the best part is you won’t even taste it when used in desserts, breads and dips.
Kiddo loves beetroot hummus but ignored the fritters completely. They are soft and difficult to give shape. Nevertheless there is no compromise on taste. With a salad on the side it almost feels like complete meal.
With request pouring in for it’s recipe I decided to dedicate a blog post for this one.
Is there any ingredient that inspires you?? Be it a fruit, spice or protein…….. You tend to think creatively when you buy it.
I don’t know whether it’s my love for this vegetable or the colour that keeps taking me back to this one.
Recipe for beetroot fritters
Beetroot 2 (medium)
Chickpea flour 4 tbsp.
Cumin powder 1 / 2 tsp
Salt and pepper
1. Grate the beetroot and carrot. Squeeze the water out (use it to make bread or smoothie) as much as possible.
2. Add the beaten egg along with the rest of the ingredients. Heat a non-stick pan and add little oil.
3. Shape the mixed ingredients into fritters of the desired size and place them on the pan. Let them caramelize on the outside and flip.
Do not overcook the fritters. Serve with a dip of your choice. I served them with a dollop of garlic yogurt and chickpea salad.