These beetroot fritters - a healthy combination of grated veggies, flour, egg and seasonings formed into patties - soft inside and with a golden brown crust. Savory kid-friendly vegetable fritters suitable for the entire family, including toddlers and baby led weaning (at 7-9 months). The beet fritters aregreat as a snack in the lunch box or served as part of the main meal or side dish.
In a large bowl grate the beetroot, potato, onion and apple.
Using a thin towel or milk bag, squeeze the vegetables, to remove excess liquid before adding them back to the bowl. It will stain your bag and hands, but this will help with crispiness.
Add the remaining ingredients and toss to combine.
Heat the oil in a frying pan, preferably nonstick, over medium heat.
Form small balls ( about 2 tablespoons of mixture) into your hand and then drop to the pan and flatten with a flat spatula.
Let the beet fritters cook undisturbed until browned on the bottom, 2 to 3 minutes.
Flip the beetroot patties with a spatula and cook until browned on the other side.
Transfer the fritters to a cooling rack and cook the rest of the mixture. You'll get about 19 fritters (2.5 inch).
Notes
As flour substitute you can use a grounds oats, a gluten free flour mix or an individual whole grain gluten free flour.
Grain free: grain free flour alternatives that you can use: arrowroot, cassava, tapioca, almond, tigernut.
Make sure the apple is tart - the sourness helps balancing out the earthiness of beets.
Store - for up to 3-4 days refrigerated or freeze for up to 3 months.
To reheat frozen fritters: place them on a parchment paper-lined baking sheet and heat in a 400°F oven until warmed through and crisp again, about 10 to 15 minutes.