Another fun way to enjoy the mellow sweetness of this tasty ingredient: beetroot! Coated with crispy breadcrumbs and paired with a Dibble Sour Cream and chives dip made with Dibble Mayo, this deep fried beetroot recipe can be your ultimate appetizer or snack. It's quick to prepare and the crispiness of the breadcrumbs matches perfectly with the sweetness from the deep fried beetroot. And when you add the tanginess from the dipping to it, wow! Time to fire up your deep fryer and don’t look back!
In a medium-sized bowl, whisk together shallot, vinegar, mustard, olive oil, salt and pepper. Add the baby beets in and coat evenly with the marinade. Cover and leave in the fridge for at least 30 minutes.
In a small bowl, whisk together corn starch and water to create a viscous paste for the batter.
Prepare the breading station. Flour on the first bowl, corn starch mixture on the second bowl and breadcrumbs seasoned with salt and pepper for the third bowl.
Remove the beets out of the marinade, making sure to let the excess sauce drip back into the bowl. Dip in the first bowl, shake off remaining flour. Dip again into the second bowl and then coat with the breadcrumbs on the third bowl. Repeat this process until all beets are evenly coated.
In a bottom heavy pot, heat up the vegetable oil until it reaches 180°C. Fry the beets a few at a time for around 2 minutes each until evenly golden brown.