I made falafels last night. The deepfryer was out and I figured why not try something I’ve never done before.
I sliced up two of the larger beets we got in this weeks CSA and they were beautiful. One was a deep golden yellow and the other was a light red and white striped variety. Someone chime in and tell me which varietal they were, I’m dying to know.
There were a cajillion better (healthier) ways I could have used these beets but I wanted to do something different and ‘just see’. Will I do this with every beet I come into contact with? Absolutely not. It was a good result but not one I’m interested in doing each and every time I have beets. This was just a novelty.
- Raw beets, trimmed and scrubbed clean
- Vegetable oil, for frying
- Sea salt
- Heat oil in a deep pan or in a deep fryer. (I heart my deep fryer.)
- Slice beets thinly using a mandolin or vegetable slicer. The key is to get the consistent thinness.
- When the oil has come to temperature slowly drop the sliced beets in. The moisture in the beets will cause the oil to bubble quite crazy so be careful.
- Using tongs separate the beet slices so they crisp up and cook evenly.
- Once they are crispy (not browned too much) remove the beets to a plate lined with paper towel to soak up any extra oil.
- Sprinkle with sea salt while still hot.