Red Flannel Fritters with Horseradish Crème Fraîche
Spicy, tangy crème fraîche is the ideal foil for these savory little fritters, a meatless version of New England red flannel hash, which is traditionally made with corned beef. The ruby red beets give the dish its name.
Ingredients
- 2 medium beets scrubbed and rinsed
- 2 tablespoons olive oil plus more for drizzling
- Kosher salt to taste
- 2 large potatoes scrubbed and rinsed
- ½ yellow onion chopped
- ¼ cup chopped fresh parsley
- 1 heaping tablespoon whole-grain mustard
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons lemon juice divided
- Freshly ground black pepper to taste
- 1 egg lightly beaten
- ⅓ to ½ cup breadcrumbs
- ½ cup crème fraîche
- 2 teaspoons grated horseradish
- 2 tablespoons chopped fresh dill
Instructions
- Heat oven to 375°F.
- Put beets in a baking dish and drizzle with olive oil. Add a pinch of salt and shake dish to coat. Fill dish with ¼ inch of water and cover with aluminum foil.
- Wrap potatoes in foil and bake both potatoes (directly on oven rack) and beets for 50 to 60 minutes, until tender when pierced with a fork or paring knife. Remove from oven, discard foil, and set aside to cool.
- Warm 1 tablespoon olive oil in a large skillet over medium heat. When warm, add onion and cook, stirring, for 2 to 3 minutes, or until tender. Transfer to a medium bowl. Wipe out skillet.
- When beets are cool enough to handle, peel and finely dice. Add to bowl with onions.
- Scoop potatoes from their skins and add flesh to bowl. Stir to combine. Add parsley, mustard, and cheese and stir to combine.
- Add 1 tablespoon lemon juice and season with salt and pepper. Stir in egg, then add breadcrumbs, a few tablespoons at a time, until mixture holds together.
- Form into 6 3-inch disks and place on a rimmed baking sheet. Cover with plastic wrap and refrigerate until firm, at least 20 minutes (can be made up to 2 days before serving).
- Heat oven to 250°F.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Cook fritters for 3 to 4 minutes per side, until crisp and browned. Transfer to a rimmed baking sheet and keep warm in oven until ready to serve.
- In a small bowl, stir together crème fraîche, horseradish, remaining 1 tablespoon lemon juice, and salt to taste.
- Serve fritters warm with a dollop of crème fraîche and a sprinkle of chopped dill.
Photographed by Armando Rafael. Styled by Leslie Orlandini
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
