Mom's Best Recipes
Recipe

Light and Fluffy Beet Fritters

Crisp-edged, tender-centered beet fritters with a lemony yogurt sauce. A bright, cozy way to show off those candy-striped and golden beets without turning your kitchen into a purple crime scene.

Author By Matt Campbell
4.8
A plate of golden and pink heirloom beet fritters with crisp edges, topped with a dollop of lemony yogurt sauce, on a wooden table in natural light
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Heirloom beets are the overachievers of the produce drawer. They are sweet, earthy, and somehow always dressed like they are headed to a party. The only problem is that a lot of beet recipes lean heavy, either roasted forever or drowning in vinegar. This one stays light and fluffy, with a quick batter that puffs up in the pan and turns the outside into those irresistible crisp edges.

These fritters are my favorite kind of weeknight chaos. You grate a couple beets, stir, pan-fry, and suddenly you have something that looks fancy but eats like comfort food. The lemony yogurt sauce keeps everything bright, and you can absolutely taste as you go. It is encouraged.

Fresh heirloom beets in a bowl on a kitchen counter, including golden and candy cane beets with greens attached

Why It Works

  • Fluffy texture, not dense: A little baking powder and a thick batter give you lift without turning these into doughy pancakes.
  • Crisp edges every time: Medium heat and a shallow fry lets the outside brown while the inside stays tender.
  • Sweet beet flavor stays front and center: Quick salting and a gentle squeeze remove excess moisture so the fritters fry, not steam.
  • Bright balance: Lemon zest and yogurt cut the earthiness and make the beets taste extra fresh.

Pairs Well With

  • A bowl of lemony arugula salad with shaved parmesan in natural light

    Simple Arugula Salad with Lemon

  • A pot of creamy garlic mashed potatoes with chives on top

    Creamy Garlic Mashed Potatoes

  • A tray of roasted chicken thighs with crispy skin and herbs

    Sheet Pan Crispy Chicken Thighs

  • A slice of toasted sourdough with olive oil and flaky salt

    Toasted Sourdough with Olive Oil

Storage Tips

Keep Them Crispy Later

These are best hot and fresh, but leftovers still do great if you reheat them the right way.

Refrigerator

  • Cool completely, then store in an airtight container with a paper towel tucked inside to catch condensation.
  • Refrigerate for up to 4 days (assuming proper cooling and refrigeration).

Freezer

  • Freeze fritters on a parchment-lined sheet pan until solid, then transfer to a freezer bag.
  • Freeze for up to 2 months.

Reheating (best methods)

  • Oven or toaster oven: 400°F for 8 to 12 minutes, flipping once.
  • Air fryer: 375°F for 5 to 7 minutes.
  • Skillet: A thin slick of oil over medium heat, 2 to 3 minutes per side.
  • Microwave: Works in a pinch, but you will lose the crisp edges.

For food safety, reheat until hot throughout (about 165°F / 74°C if you use a thermometer).

Sauce tip: Store the yogurt sauce separately. It keeps for up to 4 to 5 days and tastes even better after it sits.

Common Questions

Common Questions

What makes these fritters light and fluffy?

Three things: baking powder for lift, a thick batter (so it holds bubbles), and not overmixing. Stir just until the flour disappears, then stop. Overmixing builds gluten and makes them bready. Also, once the batter is mixed, cook it sooner rather than later so those bubbles do not have time to wander off.

Do I have to peel heirloom beets?

Not always. If the skins are thin and smooth, a good scrub is enough. If they feel tough or woody, peel them. Either way, wear gloves if you want to avoid pink hands (especially with red beets).

How do I keep beet fritters from turning soggy?

Salt the grated beets, let them sit 10 minutes, then squeeze out moisture. Also, do not crowd the pan. Crowding drops the oil temperature and leads to steaming instead of crisping.

Can I bake them instead of pan-frying?

Yes, but they will be less crisp. Brush or spray both sides with oil and bake at 425°F for 18 to 22 minutes, flipping halfway, until browned and set. If you have a wire rack, use it on top of your sheet pan for better airflow.

Are candy cane (Chioggia) beets okay here?

Totally. Chioggia beets will lose some of their striping once cooked, but the flavor is sweet and mild. Golden beets also work great and stain less.

Can I make the batter ahead?

I would not. Once baking powder meets moisture, it starts releasing gas, and a lot of the lift is lost if the batter sits. For best fluff, mix the batter right before cooking. You can grate the beets a few hours ahead and keep them covered in the fridge.

Any easy substitutions?

Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. Dairy-free: Use an unsweetened plant milk and a thick dairy-free yogurt (coconut or cashew works well). Herbs: Dill, parsley, and chives are all great here.

The first time I tried to make beet fritters, I treated them like hash browns and wondered why they came out heavy and a little sad. The fix was simple and honestly kind of satisfying: salt the beets, squeeze them like you mean it, then give the batter a tiny bit of lift. Now I make these whenever I want a side dish that feels special without being precious. They are colorful, crisp, and just messy enough to remind you that the best food usually is.