DEEP FRIED BEETS RECIPES

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FRIED BEETS RECIPE | ALLRECIPES



Fried Beets Recipe | Allrecipes image

My mom loved these and I have never heard of anyone preparing beets quite this way! Not exactly a health-food, but so tasty! Mother said, 'Cook them until they're burned.' She was right! You may also need to add a little more butter or margarine if they seem to need it.

Provided by MRS_GEOMORPH

Categories     Side Dish    Vegetables

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 3

6 large red beets
¼ cup butter
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
  • Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
  • Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.

Nutrition Facts : Calories 261.7 calories, CarbohydrateContent 35.6 g, CholesterolContent 30.5 mg, FatContent 12.1 g, FiberContent 10.4 g, ProteinContent 6.1 g, SaturatedFatContent 7.4 g, SodiumContent 371.9 mg, SugarContent 25.2 g

DEEP-FRIED BEETS WITH HORSERADISH DIP RECIPE | BON APPÉTIT



Deep-Fried Beets with Horseradish Dip Recipe | Bon Appétit image

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.

Provided by Dawn Perry

Yield 8 Servings

Number Of Ingredients 13

24 baby beets
2 tablespoons plus ¼ cup olive oil
Kosher salt, freshly ground pepper
½ cup sour cream
4 teaspoons prepared horseradish
1 shallot, finely chopped
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 cup all-purpose flour
3 large eggs
2 cups fine dried breadcrumbs
Vegetable oil (for frying; about 6 cups)
A deep-fry thermometer

Steps:

  • Preheat oven to 400°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. olive oil; season with salt and pepper. Add 1/2 cup water to dish, cover with foil, and roast until beets are tender (a paring knife inserted into center should meet no resistance), 40–50 minutes. Let beets cool slightly, then peel skins.
  • Meanwhile, stir sour cream and horseradish in a small bowl; season with salt and pepper; chill.
  • Whisk shallot, vinegar, mustard, and remaining 1/4 cup olive oil in a medium bowl; season marinade with salt and pepper. Add beets and toss to coat.
  • Place flour in a shallow dish; season with salt and pepper. Lightly beat eggs in a second shallow dish to blend. Place breadcrumbs in a third shallow dish; season with salt and pepper.
  • Fit a large heavy pot with thermometer and pour in enough oil to measure 2". Heat over medium-high until thermometer registers 350°. Working with a few at a time, remove beets from marinade, letting excess drip back into bowl. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then roll in breadcrumbs to coat. Fry beets, turning occasionally, until breading is golden brown all over, about 2 minutes. Transfer to paper towels to drain; season with salt.
  • Serve fried beets with reserved horseradish dip alongside.
  • Do ahead: Beets can be marinated 2 days ahead. Cover and chill.

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