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