beet fritters (with onion jam)

don’t even ask where this idea came from…i found beets at my local organic market and thought i needed to figure out a way to make them, besides borscht, which my grandmother adored.  well everyone in my house adores potato pancakes so i wondered if there was a way to make beet “pancakes” without them tasting too earthy.  these were pretty good in fact, despite my worry. and they are even better with homemade onion jam!

ingredients:

• 1 large beet peeled and grated
• 2 organic free range eggs
• 1 cup tapioca starch
• 1.5 teaspoons ground garlic and sea salt (or other preferred season salt)
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• avocado oil for frying

1. heat oil in a large skillet on medium/high heat
2. using a paper towel, absorb excess water from shredded beet
3. add in eggs, and seasonings, then tapioca starch
4. carefully place spoonfuls of the beet mixture into the hot oil
5. press them with a spatula to make them thin (too thick and the tapioca will become gummy)
6. flip once underside is cooked and press down again with spatula
7. remove from oil once both sides are cooked and place on towel lined plate to absorb excess oil
8. serve hot with my onion jam, these lose their crisp if left to cool too long

by predominantly paleo