Deep Fried Beets Recipes

DEEP-FRIED BEETS

Steps:

• Preheat the oven to 400 degrees F.
• Trim the roots and stem ends off the beets and wrap them in aluminum foil
• Roast the beets for about 45 minutes to an hour, until tender.
• Carefully unwrap the beets and remove their skins by rubbing with a paper towel or peeling them off when the beets are cool enough to handle.
• Cut the beets into rough 1-inch cubes.
• Clip an oil thermometer to a large, high-sided Dutch oven or stockpot and fill with about 2 inches of oil (you may not need the full quart if frying on the stovetop) or heat the oil in an electric deep fryer to 350 degrees F.
• Line a baking sheet with paper towels and an upside-down wire cooling rack as noted in my deep-frying primer.
• Add the beet cubes, in batches if necessary, to the hot oil and cook for about 2-3 minutes, just until the beets are starting to brown at the edges.
• Remove the beets from the oil with a metal skimmer or spider and cool on the prepared baking sheet.
• Raise the heat of the oil to 375 degrees F.
• Once the beets have cooled enough to handle, toss them with the rice flour in a large mixing bowl, shaking the beets between your fingers to remove excess flour.
• Return the beets to the hot oil and fry until crispy and golden brown, about 4-5 minutes more.
• Skim the beets out of the oil once more and return them to the prepared baking sheet.
• Sprinkle the beets with kosher salt, furikake, and shichimi togarashi.
• Whisk the mayonnaise with sriracha or samba oelek, and serve alongside the beets as a dipping sauce.

FRIED BEETS

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.

BEET CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
• On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

BEET AND SWEET POTATO FRIES

Steps:

• In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving., Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment-lined baking sheet., Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment-lined baking sheet., Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.

BEET HOME FRIES

Steps:

• Preheat the oven to 375 degrees F.
• Place the beets in the center of a large foil sheet. Drizzle with the oil and vinegar. Place a second large foil sheet on top of the beets, crimping the edges together to form an airtight pocket. Roast in the oven for 2 hours.
• When the beets are ready, peel them using a kitchen towel. If roasted correctly, the skin should slide right off. Cut the beets into 1-inch cubes and allow them to chill.
• Heat soybean oil in a large pan or deep-fryer to 375 degrees F.
• Toss the beets in the cornstarch until covered, adding more cornstarch as needed. Fry in 2-cup batches, until the outer cornstarch layer becomes crispy.
• Serve each batch with 1/4 cup mayonnaise. Garnish with shichimi togarashi and green onions.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BEET HOME FRIES

Steps:

• Preheat the oven to 375 degrees F.
• Toss the beets with the oil and vinegar in a large bowl until well coated. Line a baking sheet with aluminum foil to prevent leaks during cooking. Place the beets on the baking sheet and cover with aluminum foil to create a tight seal, allowing the beets to steam. Roast the beets until tender but still maintaining a bite, 3 hours.
• Turn off the oven. Allow the beets to finish steaming for easier peeling. Peel the beets using a towel, making sure to wear gloves to prevent staining. Cut the beets into 1/2-inch cubes and place in a bowl.
• Preheat oil in a deep-fryer or a deep pot to 350 degrees F.
• Pour the cornstarch over the beets and toss until well coated. Place the beets in a sieve set over a metal bowl and shake to remove excess cornstarch. Transfer the beets to a fryer basket and fry until crispy and piping hot. When done, shake off excess oil and add beets to a clean metal bowl.
• Season the beets with salt, then arrange on three serving dishes. Add a tablespoon of Japanese mayonnaise to each dish and sprinkle a little togarashi over the mayonnaise and the beets. Garnish with green onions.

BEET CHIPS

Steps:

• Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.
• In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350°F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.

FRIED BEETS

Steps:

• Melt butter in non-stick frying pan.
• Add butter, onions, salt and pepper.
• Fry on med-low heat until onions are translucent because beets are already cooked.
• NOTE: To cook beets, trim them leaving approximately 1 1/2 inch stem. Place in large pot with enough cold water to cover, add 1/2 tsp salt. Bring to a boil, then lower heat and simmer until tender. Cooking time depends on how large the beets are. Drain, wearing rubber kitchen gloves, remove skin. Cool. Slice for above recipe.