Beet Fritters

Chef Gurdeep Singh
Prairie’s Edge

Chef Gurdeep’s dishes feature Manitoba favourites tweaked to make them trendier. Pickerel and beets are two local ingredients popular on menus and chef Gurdeep’s recipes offer fun new ways to prepare them. The bright colour of the beet fritters and the pickerel cheek pops on skewers make these appetizers amusing to eat.

Beet Fritters
Fritters are popular in cultures around the world. These savoury snacks are made Manitoban with roasted beets.

INGREDIENTS

Orange Fennel Slaw
1/3 fennel bulb, sliced
1 orange, peeled and segmented
1/4 tsp apple cider vinegar
1/8 tsp fennel seeds
1 tsp olive oil
Salt to taste

Beet Fritters
1/2 cup beets, roasted and julienned
1/2 tsp whole coriander seeds
1 egg
1/4 tsp fresh dill
1/2 cup all-purpose flour
1/4 cup 2% milk
1/8 tsp salt
1/3 tsp baking powder
1 Tbsp yellow onion, thinly sliced
1/2 garlic clove, peeled and chopped
Vegetable oil for frying

Garnish
1/4 tsp hemp seeds
Arugula
Balsamic glaze

METHOD

Orange Fennel Slaw

1. Combine all ingredients and let it sit for 1-2 hours before serving.

Beet Fritters

1. Add all ingredients in a bowl, mix lightly until incorporated.

2. Let the mixture sit for one hour

3. Using a spoon, drop batter into 350° F oil and cook for 3-5 minutes.

4. Remove from oil and place fritters on a paper towel to remove excess oil.

5. Toast hemp seed in a frying pan until fragrant without giving any colour. Remove from heat and let cool.

6. Arrange orange fennel slaw and fritters on a plate. Sprinkle hemp seeds. Garnish with arugula and balsamic glaze.

Yield 2 servings

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