Vegetable Fritters Recipe

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The beets in this Vegetable Fritters Recipe give it its color, but you can use parsnips or butternut squash instead if you prefer a less intense color.
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In “A Change of Appetite,” author Diana Henry shares the recipes that she created when she began to crave a different, healthier diet in her daily life.
8 fritters SERVINGS


    For the fritters

    • 2-1/2 tablespoons peanut oil
    • 1 small onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 large russet or Yukon gold potato
    • 3 large carrots
    • 2 large beets
    • 2 eggs, lightly beaten
    • salt and black pepper

    For the sauce

    • 1 cup Greek yogurt
    • 2 garlic cloves, crushed
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon chopped dill leaves, plus extra to serve


    • Heat 1/2 tablespoon of the peanut oil in a large nonstick skillet and gently sauté the onion until it is soft but not browned. Add the garlic and cook for another two minutes. Put into a bowl.
    • Coarsely shred all the other vegetables, keeping them separate. After you finish shredding each type of vegetable, put into a dish towel and squeeze out excess moisture. (Better use paper towels for the beets because they will really stain your dish towel.) Add the vegetables to the onion with the eggs, season well, and mix together. Make the sauce by mixing all the ingredients together.
    • Heat another 1 tablespoon of peanut oil in the skillet. Spoon enough mixture into the pan to make a batch of fritters each about 3-1/2 inches in diameter. Cook over medium heat until a crust forms on one side, then carefully turn each over and cook on the other side, again until a crust forms. Don’t overbrown or they will burn on the outside before they are cooked inside. After the crust forms, reduce the heat right down and cook for four to five minutes on each side, or until the vegetables are cooked through. (You’ll know from the taste whether they are cooked right through. The potato becomes sweet.) You can keep the cooked fritters in a low oven while you finish the others, adding more oil to the pan to cook them, if necessary.
    • Serve the fritters with the yogurt sauce, sprinkled with more dill. Want more recipes from A Change of Appetite?Healthy Loaf Cake Recipe With Pitted Dates and Dried ApricotsJapanese Soba Noodles RecipeKale Pesto With Linguine RecipeWinter Salad Recipe With Grapefruit
      This excerpt has been reprinted with permission from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry and published by Mitchell Beazley, 2014. Purchase this book from our store: A Change of Appetite.

    When food writer Diana Henry had a change of appetite, and began craving less meat and heavy food, and more vegetable-, fish- and grain-based dishes, these are the dishes she served. Often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia, the recipes in A Change of Appetite (Mitchell Beazley, 2014) are nothing less than fabulous. This Vegetable Fritters Recipe is from the section “Winter.”

    You can purchase this book from the MOTHER EARTH NEWS store: A Change of Appetite.

    The beets make these an amazing color but, if you prefer something mellower in tone, use parsnips or butternut squash instead. You can make different versions too: add 1-1/3 cups crumbled feta cheese to make Greek-style fritters; or add a chopped, seeded chile, 2 teaspoons ground cumin, 2 teaspoons ground ginger, and 1 teaspoon ground coriander to the onions and sauté for a couple of minutes to make Indian-spiced fritters. (Use cilantro leaves in the yogurt if you make the latter.)