Golden Beet Fritters with Lemon Dill Yogurt and Crispy Capers

Ingredients

• •3 golden beets, peeled and grated
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •2 large eggs, beaten
• •1/2 cup all-purpose flour
• •1/4 cup grated Parmesan cheese
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/4 cup fresh dill, chopped
• •1/2 cup plain Greek yogurt
• •1 tablespoon lemon juice
• •1 teaspoon lemon zest
• •1/4 cup capers, drained and patted dry
• •1/3 cup vegetable oil for frying

Instructions

1. 1

   Peel and grate the golden beets into a large mixing bowl. Add the finely chopped onion, minced garlic, beaten eggs, all-purpose flour, grated Parmesan cheese, salt, black pepper, and half of the chopped dill. Mix thoroughly until well combined.

2. 2

   In a separate small bowl, prepare the lemon dill yogurt sauce by mixing the plain Greek yogurt, lemon juice, lemon zest, and the remaining chopped dill. Stir well and set aside in the refrigerator to chill.

3. 3

   Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of the beet mixture and flatten it into a patty shape. Carefully place the fritters into the skillet, being careful not to overcrowd.

4. 4

   Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place them on a plate lined with paper towels to drain excess oil.

5. 5

   In the same skillet, add the drained and patted-dry capers. Fry for 1-2 minutes until they become crispy and slightly puffed. Remove and place on a paper towel to drain.

6. 6

   Serve the golden beet fritters warm, drizzled with the lemon dill yogurt sauce and topped with the crispy capers. Garnish with additional dill if desired.

7. 7

   Optional: Pair the fritters with a light salad or serve as a side dish to grilled fish for a complete meal.