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Beetroot, carrot and spring onion fritter

Packed full of nutrients and naturally sweet, these earthy and crispy light bites are great on their own or with a fresh salad for a delicious meal.

  • 20 minutes prep. time
  • 15 minutes cooking time
  • Serves 4
  • Salads & light bites, Pies & savoury treats, Vegetarian & vegan
Stack of cooked beetroot fritters on a chopping board
These fritters are as nutritious as they are delicious | © National Trust Images/Vicki Blatchley

Ingredients

  • 200g gram flour
  • 200g raw beetroot, peeled and grated
  • 200g carrot, peeled and grated
  • 1 bunch spring onions, finely chopped
  • 2 tbsp vegetable oil
  • A pinch of salt and pepper

Method

Mix things up

You could add your favourite fresh herbs or spices to the mix for an interesting variation.

Step 1

Place the flour, salt and pepper into a bowl and combine.

Step 2

Add in the beetroot, carrot and spring onion and combine again.
 

Step 3

Add enough water to just bind the mixture together.
 

Step 4

Heat the oil in a large frying pan over a medium heat.
 

Step 5

Once the oil is hot, split the batter mix into four and place into the pan.

Step 6

Leave to fry for 2–3 minutes until the bottom sets and starts to go crisp.
 

Step 7

Carefully flip the fritters and cook for a further 2–3 minutes on the other side. 
 

Step 8

Transfer to a baking sheet and place into a preheated oven at 180°C (160°C fan/gas mark 4) for 10 minutes to ensure the centre of the fritter is cooked through.

Step 9

Remove from the oven and serve. 

Red pepper and sundried tomato fritters: a pile of three fritters on a board with a fork alongside, with red pepper and spinach pieces showing through the crisp batter

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

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