Beet Fritters

These were a huge hit with the adults in the house but it took a lot of coaxing to get Xander to eat them - probably because this was his first experience with beets. He said that he liked the taste but seemed to dislike trying to get them onto his fork more than anything else.  Simon and I, however, LOVED them. They make a great side dish or a nice, light snack and reheat well.

Beet Fritters

3 cups of peeled and grated beets
1/2 cup diced onion
1 cup soft breadcrumbs
2 large eggs, beaten
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspon pepper
Oil 
Sour Cream

Combine beets, onion, breadcrumbs, eggs, ginger, salt and pepper in a medium bowl. Test to see if patties can be made from the mix - if it is too dry, add more egg. If it is too wet, add more bread crumbs or beets.

Shape into patties and set aside. I like mine thin because the edges are lovely and crispy when cooked. 

Heat up a large, heavy frying pan over medium-high heat until hot. Cook each patty 4-5 minutes on each side or until done. They blacken really quickly but it doesn't affect the taste. 

Serve with a dollop of sour cream on each.

Makes 8 large fritters or 16 thin fritters.