Root Fritters with Horseradish and Dill Yogurt

Root Fritters with Horseradish and Dill Yogurt 
2 Beetroots, scrubbed but not pealed
2 Carrots, scrubbed but not pealed
2 Apples, washed
Thumb sized piece Fresh ginger root, washed but not pealed
Handful Flat Leaf Parsley, roughly chopped
1 tbs Capers, roughly chopped
1 flat tbs Plain flour
1 Egg
1/4 tsp Caraway seeds
Salt and pepper
Olive oil
1 cup Greek yogurt
Fresh Horseradish root, washed and a small piece off the end pealed
Handful fresh Dill, roughly chopped
1 Lemon juice and zest
  • Grate the beetroot, carrot, apple and ginger on the largest side of the grater
  • Place the grated roots inside a muslin cloth and gently squeeze over a glass to remove any excess liquid
  • This is a wonderful little shot of juice – I never miss the opportunity to drink it!
  • Place the grated beets, carrots, apple and ginger in a bowl and sprinkle over the flour, parsley, capers, salt and pepper and caraway seeds and crack over the egg
  • Roughly pull the mixture together with a fork being careful not to overwork the flour – you only want enough flour to hold the mixture together and it should still be quite wet
  • Gently fry little spoonfuls of the root mixture in olive oil over a medium heat till lightly browned and crispy
  • While the root fritters are frying place the yogurt, dill, lemon juice and zest and salt and pepper in a bowl
  • Grate over the fresh horseradish to taste (I like it to be quite punchy but feel your way!) and mix it all together with a spoon
  • Place the still warm fried root fritters with the horseradish and dill yogurt sprinkled with a little more chopped dill and a few dried chilli flakes if you like
Make it Christmassy:
Scale up your recipe for the number of guests you have. Then instead of drinking the juice straight away, save it to make into little shots to serve as a Christmas canapé. Just mix the root juice with an equal part vodka and serve in small shot glasses alongside the fritters and yogurt.
Louisa Chapman-Andrews
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