3. Place the shreddedbeet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.
Recipe inspired by Persiana cookbook by Sabrina Ghayour
You can bake these instead of frying them. Bake at 375°F until both sides are crispy.
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