Early this afternoon, I went a a step further and decided to shred some of the leafy tops and add them to my beetroot batter for deep frying.
These beetroot bites are a bit like pakoras aka bhajis made with potatoes and spinach, but these do not have much in the way of spices. Feel free to add cumin, coriander and chilli if you so wish. Today I just wanted to let the beetroot flavour shine here. And they were most welcome, dipped in soured cream as nibbles.
You will need a deep fat fryer for this recipe
200g raw beetroot, peeled and coarsely grated
50 g beetroot leaves (or spinach), washed and finely sliced
1 small onion, finely sliced
Optional: 2 tablespoons of finely chopped coriander (or parsley)
Salt and pepper to taste
100g gram flour
Mix the beetroot, beetroot leaves, onion and herb together. Season, then mix in the gram flour to combine. Cover and refrigerate for 30 minutes to an hour.
Stir again, heat oil. Drop a a few tablespoons of the beetroot batter into the oil and fry in batches until golden on both sides. Remove with a slotted spoon and drain on kitchen paper. Serve immediately.