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Beet Fritters


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Beet Fritters


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Beet Fritters

After making my stuffed beets I used the leftover insides to make these Greek inspired fritters and topped them with a drop of Greek Yogurt. You can use matzo meal instead of breadcrumbs to make this for Passover.


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min


4 Servings


  • 3 beets, cooked and grated (about 2 cups)
  • 1/2 onion chopped
  • 2 oz. feta cheese crumbled herbed
  • 1 egg beaten
  • 1/4 cup panko or matzo meal
  • 2 tbsp parsley, finely chopped
  • 2 tbsp mint, finely chopped
  • oil for frying, about 1/4 cup
  • Greek yogurt (blood orange flavored even worked well)


1 Mix the beet, onions, cheese, egg and herbs together. Season with salt and pepper then mix in enough breadcrumbs to bind the mixture. Cover and refrigerate for 1 hour.

2 Shape the mixture into golfball-size pieces.

3 Dip in panko. Heat the oil until hot, but not smoking, and fry the pieces in batches for 2-3 minutes pressing down with a fork until golden all over. Remove with a slotted spoon and drain on paper towels. Serve hot with a dollop of yogurt.



About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




One Response to Beet Fritters

  1. Yep, this is for me. Anything beet, anything fried. Yum.

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