These came to be when we wanted to make Swiss chard fritters for a brunch potluck last month, didn't have enough Swiss chard, and substituted a grated beet for half of it. The beets worked beautifully with the warmth of the cinnamon and allspice and the slightly pink fritters were a big hit, even with self-professed beet-haters.
Beet greens get very muddy, so be sure to wash them extremely well before you cook them, since you don't want dirt in your fritters! If your beets come without greens, or if the greens are slimy and past their prime, feel free to substitute chard.
1 large bunch beet greens, rinsed well
1 beet, peeled and grated
4 eggs, beaten
1 onion, finely chopped (about 1/2 cup)
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon kosher salt
1 cup peanut oil
In a medium stockpot, bring 1 inch of water to boil. Add the beet greens, cover, and cook for 2 minutes. Drain the beet greens thoroughly and chop roughly.
Combine the beet, eggs, onion, allspice, cinnamon and salt in a medium mixing bowl. Mix well and stir in the beet greens.
Heat the oil in a skillet over medium heat. When oil sizzles upon contact with a droplet of water, drop 1 tablespoon of the batter into the pan. Flatten the mound of batter slightly with the back of a spoon. Continue adding as many mounds of the batter mixture as the skillet will allow. Fry for 3 minutes, or until golden, turning once. Drain the fritters on paper towels. Repeat this process with the remaining batter.
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