Root Vegetable Fritters

  • 6-7 cups shredded root veggies- your choice! (radishes, sweet potato, rutabaga, carrots, and/or potatoes)
  • 1 leek, diced
  • 2 Tbsp maple syrup
  • 2 cups flour
  • 1½ cups milk
  • ¼ cup or so canola oil for frying
  • Salt & pepper
  • Dipping Sauce:
  • ¼ cup mayo
  • 1 Tbps Shirarcha sauce

  1. Pre-heat oven to 350 degrees.
  2. Fit your food processor with the grater attachment- run all scrubbed veggies through the grater. Alternatively, veggies can be grated by hand.
  3. In a large mixing bowl, combine diced leeks, maple syrup, salt & pepper, flour & milk. Stir until well mixed. Add grated veggies and fold into the batter ensuring everything is well mixed together.
  4. Place a baking sheet in the pre-heated oven.
  5. Heat oil in a rimmed sauté pan – a generous ½ cup at a time, with your hands form veggie mixture into patties. Place patties in heated oil (careful not to overcrowd) and pan-fry each side until golden brown.
  6. Transfer fritters to the baking sheet in the oven.
  7. Once all fritters have been pan fried and placed onto the baking sheet bake for 15- 20 min – if needed flip halfway through cooking to prevent one side from becoming overly crisp. I used a stone baking sheet and did not need to flip- you can also place a raised wire rack onto your baking sheet and bake the fritters on the rack which will allow the heat to evenly move around the entire fritter.
  8. While fritters are baking, make the dipping sauce by mixing the mayo & Shiracha together.
  9. Remove fritters from oven and serve immediately.