Oven Baked Root Veggie Fritters
- Dairy Free
Why we love it:
- 1 Russet Potato
- 1 Garnet Yam
- 1 Parsnip
- 2 Beets
- 1 Shallot
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 cup Breadcrumbs
- 3 Eggs (maybe 2 or 4!)
- 2 teaspoons Kosher Salt (divided)
- 3 Tablespoons Extra Virgin Olive Oil (divided)
- 1⁄2 cup Sour Cream
- 4 ounces Feta Cheese
- 4 cups Spring Mix Salad Greens
- 3 Tablespoons Salad Dressing
1. PREHEAT THE OVEN TO 450 DEGREES
Place a rack in the bottom third of the oven.
It’s worth pulling out your food processor, but you can use the large holes on a box grater too. Wash the skins of the potatoes and shred all veggies into a large bowl. Finely slice the shallot and add it in. Add the paprika, garlic powder, and breadcrumbs.
In a separate small bowl, lightly whisk the eggs and add 1 ½ teaspoons of salt.
Toss the shredded veggies to combine the spices and pour the eggs over top. Use your fingers to fully soak and evenly distribute the egg.
Drizzle the bottom of a clean, rimmed baking sheet with ½ of the oil. Form a heaping ¼ cup of veggies into a loose patty shape. Plop it down on the sheet with intention so it flattens out a bit. Pat the top down so it’s flat but not too spread out. You should be able to fit 12 on a regular sized baking sheet.
Repeat until you’ve formed them all. You may have a little extra mixture, you can either use another sheet pan, pile your patties taller, or do a second batch.
Roast on the lower rack for about 8 - 10 minutes, then use a flat metal spatula to flip them over. Pat the tops so the patties sit flat. Bake another 6 minutes. Flip again and bake for a final 4 - 6 minutes - that’s a total of about 20 minutes in the oven. Remove when soft inside and crispy outside.
Meanwhile, mix together the sour cream and crumble the feta into it. Add a pinch of salt.
Toss lettuce with dressing.
Serve a stack of fritters with sauce on top or on the side for dipping. Serve with crispy fresh salad on the side.