Beet Fritters With Beet Greens Yogurt

Name: Beet Fritters With Beet Greens Yogurt
Yield: Makes 10-12
Ingredients: 4 medium beets with greens (about 1 lb.); 1 large or 2 medium Yukon Gold or russet potatoes (about 10 oz.); 1 medium onion; 1½ tsp. kosher salt, plus more; 4 Tbsp. (or more) extra-virgin olive oil, divided; 2 large eggs, beaten to blend; 6 Tbsp. panko; ¼ cup cornstarch; 2 tsp. coriander seeds, crushed; 2 tsp. cumin seeds, crushed; 1 lemon, halved; ½ cup plain whole-milk yogurt; ½ cup coarsely chopped dill; Freshly ground black pepper

By Sarah Jampel

November 2, 2020

Photograph by Emma Fishman, Food Styling by D'mytrek Brown, Props from Meilen Ceramics

So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters. If your beets didn’t come with their greens still attached, use any hardy green like kale or Swiss chard in the yogurt sauce instead.

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