Root Vegetable and Apple Fritter Recipe

This root vegetable and apple fritter recipe is a really tasty way of increasing the rainbow of foods in your diet. Eating colourful, fibrous, vegetables and fermeted foods (as provided by the yoghurt in the dip) helps increase gut friendly bacteria, and is very good for your health. They are one of the many delicious meals on the menu of my Personal Coaching Retreats. While more associated with autumn they make for an easy, quick, and delicious mid-week meal any time of the year. 

The fun thing about fritters is you can experiment to discover the combination of ingredients that most appeals to you and they’re difficult to mess up. Also, you can freeze any leftover mixture to use next time. For this recipe I’ve effectively combined a couple of recipes from Rukmini Iyer and Tom Hunt published in the Guardian last year. Rukmini’s recipe included feta cheese which you could add if you wished. The apple provides a nice tang; sauerkraut also works.

Serves two

Ingredients

150g Mixed root vegetables, grated (I used beetroot, sweet potato, and carrot)

100g of grated apple and/or sauerkraut.

Half a small onion, grated (optional)

1 egg

60g flour

1 tsp baking powder

Sea salt

Extra-virgin olive oil, for frying

For the dip

1 tbsp Greek yoghurt

1 tbsp mayonnaise

1 tsp lemon juice

½ tsp fresh or dried dill

A pinch of sea salt

Method

Grate the apple/s into a muslin cloth and twist to squeeze out as much of the juice as you can. Or just use your hands and a sieve as I do.

Combine the grated vegetables and apple in a large bowl, then add the egg, and mix well. Scatter in the flour, baking powder and salt and mix again till you’ve got a workable consistency.  Add more flour if it seems too wet.

Lightly oil a chopping board and scoop out ping-pong ball-sized pieces of mixture; an ice cream scoop is ideal for this. Pat out each one into a neat round, spreading them out on the chopping board (the oil helps prevent them from sticking). Spray each one with a little oil.

If using an air-fryer

Slip a spatula under each fritter and space them evenly in the air fryer set at 180 C for 15 minutes, turning halfway through.

I recommend cooking fritters in an air-fryer because you’re much less likely to burn them and they cook perfectly. You can also make the dip and side salad while they’re cooking.

If frying the traditional way

Fry the fritters in batches for two to three minutes on each side, until evenly browned, then transfer to a plate lined with kitchen paper. Repeat with the remaining fritter mixture.

While they’re cooking, stir together the yoghurt, mayo, lemon juice and dill, then season to taste.

Serve the fritters hot, topped with a fried egg, with the dip alongside, and a side salad.

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