Carrot and Beetroot Fritters

Havuc ve Pancar Kizartması


Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

These are prepared the same way as the courgette fritters on the previous page, but a grated potato well tossed with the other ingredients provides the starch that holds everything together. If they take a minute longer to cook their colour is glorious, imperial purple, like the buskins of a Byzantine despot.


  • carrots 3, peeled and grated
  • beetroots 3, peeled and grated
  • potato 1 medium sized, parboiled and grated
  • cumin 1 tsp, ground
  • garlic 2 cloves
  • salt
  • pepper
  • pul biber or chilli flakes pinch
  • egg 1, yolk and white separated sunflower oil 200 ml/½ cup


  • Mix the grated vegetables together in a colander, squeezingto expel water.
  • In a bowl mix them with the cumin and garlic, salt, pepper and pul biber.
  • Stir in the egg yolk. Beat the egg white into foam, and fold it gently into the mix.
  • Cover the bottom of a shallow frying pan with sunflower oil on a medium to hot stove. When the oil begins to flex, drop dollops of the mixture into the pan with a wooden spoon or your fingers. They may be about two inches across; give them a nudge here and there to improve their shape while they are still soft. Pat them down a bit if you like.
  • Fry for three minutes on one side, then turn them carefully with a spatula and fry the other side. Lift them out and put them on kitchen paper to dry off, then start again with another glug of oil until you have used up all the mixture.
  • Eat them right away, with yoghurt sauce.