These golden beet and carrot fritters are a delightful twist on traditional pancakes, offering a vibrant and nutritious dish that's perfect for brunch or a light dinner.
Grate the golden beets and carrots into a mixing bowl.
Squeeze out excess moisture from the grated vegetables to ensure the fritters hold together well.
Finely chop the onion and add it to the bowl.
Use a small onion for a milder flavor, or substitute with shallots for a sweeter taste.
Mix in the egg, salt, pepper, and flour until well combined.
Ensure the mixture is evenly combined for consistent fritters.
Heat the olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent the fritters from sticking.
Scoop portions of the mixture into the skillet and flatten into rounds.
Cook in batches to avoid overcrowding the skillet, which can lower the cooking temperature.
Cook each side until golden brown and cooked through.
Flip the fritters gently to maintain their shape.
Serve the fritters warm with a dollop of Greek yogurt.
Garnish with fresh herbs like parsley or dill for an added touch of flavor.
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