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Smoky Beet fritters with Feta Sauce

Smoky Beet fritters with Feta Sauce

Get Ready

Servings: Serves 4

Prep Time: 35 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

4 oz. feta cheese
2 oz. cream cheese, softened
1/4 cup water
2 tsp. zest and 2 tsp. juice from 1 lemon
1/4 cup chopped fresh herbs, such as parsley, dill, or chives, plus more for serving
8 oz. trimmed red beets, peeled
8 oz. carrots, peeled
1/2 onion, peeled
1 1/2 tsp. salt
1/4 cup cornstarch
1 garlic clove, minced
2 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. ground coriander
3/4 tsp. baking powder
1/4 tsp. cayenne
2 large eggs, lightly beaten
1/3 cup vegetable oil

directions:

1. Combine feta, cream cheese, water, and lemon juice in a food processor and puree until smooth, about 30 seconds. Transfer to a small bowl and stir in herbs; cover and refrigerate.
2. Shred beets, carrots, and onion on the large holes of a box grater or with the coarse grater attachment of a food processor and transfer to a colander set over a bowl; toss with 1 teaspoon salt and let sit for 15 minutes. Working in batches, transfer vegetables to a triple layer of paper towels, gather ends, and twist tightly to wring out liquid. Transfer vegetables to a large bowl and add cornstarch, lemon zest, garlic, cumin, smoked paprika, coriander, baking powder, cayenne, and remaining 1/2 teaspoon salt; toss until combined and well coated, then mix in eggs.
3. Heat oven to 200 degrees and line a baking sheet with paper towels. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Working in batches of five, drop 1/4-cup portions of vegetable mixture into pan, gently pressing each mound to 1/4" thickness. Cook, flipping once, until fritters are browned and crisp, about 3 minutes per side. Transfer fritters to prepared baking sheet, sprinkle with salt, and place in oven to keep warm; repeat with remaining vegetable mixture. Sprinkle fritters with more herbs and serve with feta sauce.
Hannaford fresh Magazine, May - June 2018

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Quantity Ingredients  
4 oz. feta cheese  
2 oz. cream cheese, softened  
1/4 cup water  
2 tsp. zest and 2 tsp. juice from 1 lemon  
1/4 cup chopped fresh herbs, such as parsley, dill, or chives, plus more for serving  
8 oz. trimmed red beets, peeled  
8 oz. carrots, peeled  
1/2 onion, peeled  
1 1/2 tsp. salt  
1/4 cup cornstarch  
1 garlic clove, minced  
2 tsp. ground cumin  
2 tsp. smoked paprika  
1 tsp. ground coriander  
3/4 tsp. baking powder  
1/4 tsp. cayenne  
2 large eggs, lightly beaten  
1/3 cup vegetable oil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 5 g (22%)
Cholesterol 105 mg (35%)
Sodium 1210 mg (50%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 4 g (16%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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