Carrot and Beetroot Fritters

Name: Carrot and Beetroot Fritters (Havuc ve Pancar Kizartması)
Cuisine: Turkey
Ingredients: carrots 3, peeled and grated; cumin 1 tsp, ground; garlic 2 cloves; beetroots 3, peeled and grated; potato 1 medium sized, parboiled and grated; pul biber or chilli flakes pinch; pul biber or chilli flakes pinch; salt; pepper; egg 1, yolk and white separated sunflower oil 200 ml/½ cup; egg 1, yolk and white separated sunflower oil 200 ml/½ cup; egg 1, yolk and white separated sunflower oil 200 ml/½ cup; egg 1, yolk and white separated sunflower oil 200 ml/½ cup

Havuc ve Pancar Kizartması

Preparation info

Difficulty
Medium

Appears in

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.

Ingredients

carrots 3, peeled and grated
beetroots 3, peeled and grated
potato

Asia
Turkey
Side dish
Spicy
Vegetarian
Gluten-free
Mediterranean
Istanbul

Method

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,