Beetroot fritters with dill, mint & lemon

As you read this post, I’m in New York City and will soon be heading to my hometown of Toronto! But as I’m writing this, it’s a sunny Saturday in Utrecht and I’m about to head out into the city to be a spectator to a rubber boat parade in the canal… so I sort of feel like I’m doing some weird time-travelling right now.

In an attempt to be a good blogger, I’ve been prepping as many posts as I possibly can before we leave. The last few weeks of recipe testing have been all about beetroot – and the next several recipes will all be featuring it! This was actually unintentional, but I’ve come to terms with it. Let the beetroot bonanza begin!

beetroot fritters, beet fritters

These beetroot fritters were born of some seriously messy experimentation a few weeks ago. I was in my ‘turn anything and everything into patties’ phase (if you follow me on Instagram you’ll have seen the evidence!), and had been unable to resist the beets at the supermarket. The stovetop, the counter, the kettle, the coffee maker… everything was stained pink by the time I was through.

Not that I’ve gotten any more graceful when it comes to handling beets, but that time was particularly spectacular, what with the splashing of too-wet batter and beet-stained hands opening white cupboards.

(This time around the cupboards were spared, but I did waltz into a fairly important meeting the next day with beet stained hands and nails…)

beetroot fritters, beet fritters

beetroot fritters, beet fritters

That first time, I tossed a bit of grated potato into the mixture and, while the result was certainly edible, the fritters were generally uninspiring. The colour was dull, the texture wasn’t right, and the overriding flavour could best be described as ‘starchy’… But after some refinement, I’m in love with these beetroot fritters! I’ve ditched the potato and come to terms with the fact that the stove gives a far crispier outside than the oven ever could. Sometimes frying is simply the only way to go.

A few minutes in the pan and the beetroot turns an almost golden colour. The outside of the fritters gets crispy, while the inside gets nice and soft and buttery.

beetroot fritters, beet fritters

I serve these up with a super simple sauce of yoghurt flavoured with lemon juice, dill, and mint. It’s a trusty favourite, but it works beautifully in this dish (as it does with many others)!

beetroot fritters, beet fritters

beetroot fritters, beet fritters

Serve these fritters with a side salad or on their own as an appetizer. Because the beets are grated in raw, they have a slightly milder, fresher flavour than they do when they are cooked – so you might even be able to convince the beet-unenthusiasts in your life to give them a try!

Beetroot fritters with dill, mint & lemon

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 10-12 fritters, depending on their size

Beetroot fritters with dill, mint & lemon

These beetroot fritters are delicious and easy to make, and go wonderfully with fresh lemon, dill and mint.


For the fritters
3 large raw beets, grated (the equivalent of about 3 cups)
1 large yellow onion, grated (just under 1 cup)
1 clove garlic, minced
1 egg
3 tbsp flour
1/2 tsp baking powder
pinch of salt
olive oil (or preferred oil), to coat the bottom of your frying pan
For the sauce
1 cup (175 g) Greek yoghurt
juice of 1 lemon
handful fresh dill, finely chopped
handful fresh mint, finely chopped


For the sauce
1. Combine all ingredients together and stir well. Set aside until ready to eat.
For the fritters
1. Combine all ingredients together and stir well.
2. Coat the bottom of a frying pan with olive oil and bring to a medium-high heat.
3. Use your hands to scoop up some of the fritter batter. I went for about 1/4-1/3 cup of batter per fritter. It's up to you of course, but I would suggest keeping them small as the wider they are, the harder they are to flip!
4. Gently squeeze the ball above the sink to remove any excess liquid (some liquid is perfectly fine though - I don't find that this is a very wet batter).
5. Place each ball of batter into the oil, being careful not to overcrowd the pan, and press down gently with a spatula to achieve a thickness of about 0.5 cm (1/5th of an inch).
5. Fry off your fritters in batches. I find that frying each side for about 3-4 minutes cooks the fritters through perfectly.
6. Flip the fritters onto each side one more time on a higher heat to crisp up the outside - about 1-2 minutes per side will do.
7. Remove from the pan and transfer to a paper towel to absorb any excess oil and prevent the fritters from getting soggy.
8. Repeat as necessary! Once patted dry of excess oil, you can keep cooked fritters warm in the oven at a low heat (about 100 C/200 F).


If you want leftovers, I suggest saving the batter in the fridge and cooking off the fritters immediately before eating them. I haven't had the best of luck maintaining crispiness once cooled.

(The estimated cooking time is for one batch of fritters!)


  1. says

    These fritters are brilliant Sophie! Every week my organic CSA box has a huge bunch of beets and I’m running out of recipe ideas. It’s never ever crossed my mind to do a fritter. I’ll have a fresh bunch of beets tomorrow so will try this recipe for dinner. Also, printing out your recipe to put in the CSA recipe folder because the members are always asking me for beet recipes :)

    • sophie says

      That is so amazing to hear!! Thank you so much for sharing, Karrie, what an amazing feeling to know that CSA members will be reading my recipe 😀


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