(from avanhorsen’s recipe box)
Source: VeganomiconCook time: 40 minutes
Serves 24 people
- 2 cups beets, shredded and peeled
- 1 cup carrots, shredded and peeled
- 1 cup sweet potato, shredded and peeled
- 1 shallot, chopped finely
- 1/2 cup flour
- 1/4 cup cornstarch
- Salt / Pepper to taste
- 1 teaspoon fennel seeds
- 1/4 cup water
- olive oil (for pan-frying)
Have ready layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying.
Combine the shredded veggies in a large mixing bowl.
Add the shallot, flour, cornstarch, salt, black pepper, and fennel seeds. Use a wooden spoon to mix everything well; the flour mixture should evenly coat all the veggies. Add water and stir again until all the flour is dissolved.
Preheat a heavy-bottomed nonstick or cast-iron skillet over medium-high heat.
Pour a 1/4 inch layer of oil onto the pan. Let the oil heat for about 2 minutes.
Form the beet mixture into balls the diameter of a quarter, then flatten into 1-1/2 inch medallions .
Fry the medallions in batches for 5 minutes; turn over and flatten them a bit with a spatula. Fry for another 3 to 4 minutes.
Transfer to paper towels to drain.