Beet fritters

Name: beet fritters
Cook time: 30 min
Total time: 90 min
Yield: 20
Ingredients: 250 g flour; 7 g dried yeast; tl granulated sugar; tl salt; 75 ml semi skimmed milk; 1 medium sized egg; 100 ml cherry beer at room temperature; 5 twig fresh thyme; 1 lemon cleaned up; 100 g halloumi cheese; 1 el beet powder pot, Lucy; 1 liter peanut oil to fry; 400 g baby beets mild vinegar

Beignets with beetroot, halloumi and beet powder.

Ingredients

Kitchen Stuff

1 hand mixer
1 cling film
1 kitchen thermometer

Directions

Mix the flour with the yeast, sugar, salt and generous pepper in the food processor.
Heat the milk to hot, but not boiling.
Add the egg, the milk and the beer with the hand mixer with dough hooks while beating in the food processor with dough hooks.
Ris the leaves of the sprigs of thyme. Grate the yellow skin of the lemon.
Grate the halloumi roughly. Add the thyme, lemon zest, halloumi and beet powder to the dough.
Leave the dough covered with cling film in a warm place for 1 hour.
Heat the oil in a high pan or deep fryer to 180 ° C. Mix the baby beets through the batter, making sure that there is batter on all sides of the beetroot.
Let the beets sink into the hot oil one at a time using two spoons.
Fry them for about 3 minutes in portions until tender and golden brown. Turn them halfway. Drain on kitchen paper.