Beet Fritters with Garlic Herb Cashew Cream Sauce
I love this simple recipe for beet fritters. They are a breeze to whip up and are bursting with fresh flavors. This is a great dish to serve as a first course if you’re having folks over for dinner. However, they can be served with a simple salad as a complete meal too! They taste best hot off the stove but if you want to reheat them in the oven after frying that will work just fine too. I made these using chickpea flour as I had some on hand but I imagine this recipe will work fine with all purpose flour too (but note they weren’t tested that way) I couldn’t help but pair these fritters with the garlic herb cashew sauce from my cookbook–Dishing up the Dirt; Simple Recipes for Cooking Through the Seasons. I love how well the earthy beets pair with this light and bright sauce. This really is a lovely recipe for spring and I hope you all enjoy it as much as we do.
I’m going to post a recap of my book signing in NYC in the next couple of days but before I do that I want to let all of my Missoula, MT followers know that I will be signing books at Fact and Fiction bookstore this Friday (April, 14th) at 5:30pm. The generous folks at Union Wine Co. will be sponsoring our beverages and it should be a really fun event. I cannot wait to meet all my Montana peeps! Fun fact, Taylor and I met while working on a dude ranch in Montana 13 years ago. Montana holds a very special place in my heart and I’m stoked to come celebrate the DUTD book with you all!
Before I get to the recipe I want to thank each and every one of you for posting reviews on Amazon. The more reviews the book gets the more folks it will reach. So thank you from the bottom of my heart. I’ve read each and every one of the reviews and have gotten teary eyed multiple times. You guys rule!
Cheers from Tumbleweed Farm
Beet Fritters with Garlic & Herb Cashew Cream Sauce
Prep Time: 25 minutes (doesn't include soaking the cashews) Cook Time: 10 minutes Serves: 4-6Garlic Herb Cashew Cream Sauce
- 1 cup raw cashews (soaked in warm water for 30 minutes)
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic, minced
- 2 1/2 tablespoons minced dill
- 2 1/2 tablespoons minced parsley
- fine sea salt an freshly ground black pepper
- 2 cups shredded beets (from about 3 beets) this works great with the "grater" attachment on a food processor but a box grater is fine too
- 3 tablespoons minced parsley
- 2 tablespoons minced dill
- 1/2 cup diced red onion
- 1/2 teaspoon fine sea salt
- 1/2 cup chickpea flour (I like this brand)
- 2 eggs, lightly beaten
- 2 tablespoons water
- 3-4 tablespoons high heat oil (such as peanut, grapeseed or coconut oil)
- toasted sesame seeds, flakey sea salt and minced fresh herbs for serving (optional)
- Drain the soaked cashews and rinse them under cold water. Place them with 1/2 cup water, lemon juice, oil, garlic, dill, and parsley into a high-speed blender. Whirl away on the highest setting until completely smooth and creamy; this could take about two minutes. Stop and crape down the sides as needed. If the sauce seems too thick add a touch more water to thin if need be. Taste for seasonings and set aside.
- In a large bowl combine the grated beets, parsley, dill, onion, salt, and chickpea flour. Add the eggs and water and mix well.
- Heat the oil in a large skillet over medium-high heat. Scoop the mixture into roughly 1/4 cup portions and lightly flatten them with a spoon. Cook for about 3 minutes per side or until golden brown.
- Serve with cashew herb cream sauce, toasted sesame seeds, pinch of flakey sea salt, and additional minced herbs.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen *Store extra sauce in an airtight container in the fridge for up to 5 days