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Beet Fritters


After making my stuffed beets I used the leftover insides to make these Greek inspired fritters and topped them with a drop of Greek Yogurt. You can use matzo meal instead of breadcrumbs to make this for Passover.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 3 beets, cooked and grated (about 2 cups)
  • 1/2 onion chopped
  • 2 oz. feta cheese crumbled herbed
  • 1 egg beaten
  • 1/4 cup panko or matzo meal
  • 2 tbsp parsley, finely chopped
  • 2 tbsp mint, finely chopped
  • oil for frying, about 1/4 cup
  • Greek yogurt (blood orange flavored even worked well)


1 Mix the beet, onions, cheese, egg and herbs together. Season with salt and pepper then mix in enough breadcrumbs to bind the mixture. Cover and refrigerate for 1 hour.

2 Shape the mixture into golfball-size pieces.

3 Dip in panko. Heat the oil until hot, but not smoking, and fry the pieces in batches for 2-3 minutes pressing down with a fork until golden all over. Remove with a slotted spoon and drain on paper towels. Serve hot with a dollop of yogurt.