Beetroot Fritters

Ingredients

• Boil a large beetroot
• also a large peeled Spanish onion
• season with a little vinegar
• salt
• pepper
• moisten with a little thick bechamel sauce
• dip them in frying batter
• drop one by one into boiling fat or lard

Method

1. 1

   Boil beetroot and onion.

2. 2

   Remove skin from beetroot, cut into rounds, and season.

3. 3

   Chop onion, moisten with bechamel, spread on beetroot slices, sandwich them, dip in batter, and fry for 5 minutes.

4. 4

   Drain, sprinkle with salt and pepper, garnish with parsley, and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.

Beetroot Fritters. Boil a large beetroot, also a large peeled Spanish onion. When done, remove the skin of the beetroot, and cut into thin rounds ; stamp these out into even-sized rounds, and place them on a dish. Season with a little vinegar, salt, and pepper. Chop finely the boiled onion, moisten with a little thick bechamel sauce ; spread the slices of beetroot on one side with 48 HOW TO COOK VEGETABLES. this. Put 2 slices together, like sandwiches, press them lightly, dip them in frying batter, and drop one by one into boiling fat or lard

Cook this with the app: pantry check, scaling, and the assistant.