Beet Fritters with Preserved Lemon, Shallot & Yogurt Dipping Sauce
Beets can be a tough sell for some. They have a compound called geosmin that is the reason why beets (particularly red beets) taste like soil. The word “geosmin” comes from the Greek words for earth, “ge” and odor or smell, “osme”.
Humans most commonly experience geosmin right after it rains. It’s the rainy season right now in the Bay Area and this year we are actually getting a fair amount of rain. I love taking a walk just after it showers. The air is crisp and there is a wonderful smell… thanks geosmin!
However, most people don’t find the taste of soil to be particularly compelling. My guess is that it triggers a worry that the food is somehow dirty and therefore unsafe? So how do we deal with this? Just avoid beets? Retrain our palates?
One trick is to use acid elements like citrus, vinegar and sour dairy, like yogurt. These ingredients reduce and help neutralize the earthiness of geosmin. Beets also dance particularly well with pungent flavors, which is why I’ve included onion, garlic and Pecorino cheese. All of them can stand up to a beet.
Want to go deeper with geosmin? Check out this fun article written by a microbiologist here.
INGREDIENTS
Fritters
2 large (~500g) beets, peeled and grated
1 large Russet potato, peeled and grated
1 medium onion, small dice
2 cloves garlic, minced
2 eggs
4 oz (110g) Pecorino Romano cheese
1 c (140g) masa harina
1 Tbsp vinegar
1 ½ tsp salt
Oil for pan-frying
Lemon zest & minced herbs like parsley or chives for garnish, if desired
Lemon, Shallot & Yogurt Dipping Sauce
½ c of plain whole yogurt or sour cream
1 small shallot, minced
2 tsp preserved lemon paste (see NOTES)
DIRECTIONS
Fritters
In a large bowl mix beets, potato, onion, garlic, eggs, Pecorino, and masa harina. Feel free to add in more masa harina if you want more binding or water if it looks too dry.
Heat a griddle or a large non-stick or cast iron pan over medium heat. Once hot, add oil and ladle the batter in ¼ c increments. Cook for 2-3 minutes and then flip. Continue to cook for an additional 2 minutes until the pancakes are lightly browned on both sides and the edges are crispy.
Repeat with the rest of the batter and serve warm with the Lemon, Shallot & Yogurt Dipping Sauce.
Lemon, Shallot & Yogurt Dipping Sauce
Place all ingredients into a small bowl and stir to combine. Depending on the yogurt you are using you may wish to thin further with water.
Serve alongside or drizzled onto the fritters. Garnish with lemon zest and parsley if desired.
NOTES
If you don’t have preserved lemon, I suggest adding in a little squeeze of fresh lemon as well as a bit of zest.
This also works well with other members of the allium family like, sauteed leeks and fresh scallions.