September 1, 2012 by Johanna Burani
Italians love to use every part of every vegetable plant they can. This recipe incorporates the slightly bitter-tasting leaves of the rootbeet in a simple, quick and wholesome vegetable side dish or entree. “Frittelle” translates as “fritters” but there’s nothing deep fried here!
- 7 oz. beet greens (15 leaves with stems)
- 1 tablespoon olive oil
- ¾ cup chopped red onion (3 oz.)
- 1 large clove garlic, minced
- ½ teaspoon sea salt
- freshly ground black pepper to taste
- 1½ tablespoons lemon zest (yellow part only)
- 2 large eggs
- 2 egg whites or ½ cup egg substitute
- ½ cup freshly grated parmigiano-reggiano cheese
- ¼ cup flavored breadcrumbs
- Wash and pat dry beet greens. Coarsely chop and set them aside.
- Heat a large nonstick pan over medium-high flame. Add the olive oil, onion, garlic, salt and pepper. Saute’ for 1 minute, stirring frequently.
- Add in the greens, lower to medium heat and continue cooking for 5 minutes. Stir occasionally.
- Add in the lemon zest, mix throughly. Adjust seasonings. Set aside to cool.
- In a mixing bowl whisk together the next 4 ingredients (eggs through breadcrumbs). Add to the vegetable mixture and combine well using a wooden spoon.
- Over a medium flame heat a 5½” cast iron frying pan, previously coated with vegetable spray. Drop ½ cup of vegetable mixture into pan, slightly flatten with the back of a fork and cook for approximately 2 minutes on each side. Continue until all the vegetable-egg mixture is cooked. Serve hot, warm or cold.