Air Fryer Recipe
Beetroot and Feta Fritters
Beetroot and feta fritters are a vibrant and flavourful dish that balances the earthy sweetness of beetroot with the tangy saltiness of feta cheese.
Ingredients
- 300g raw beetroot, peeled and grated
- 150g feta cheese, crumbled
- 1 egg, beaten
- 50g plain flour
- 2 spring onions, finely chopped
- 1 clove garlic, minced
- 1 tsp cumin powder
- Salt and pepper to taste
- 1 tbsp olive oil
Method
- In a large mixing bowl, combine the grated beetroot, crumbled feta, and spring onions. Add the beaten egg, minced garlic, cumin powder, and a pinch of salt and pepper. Stir until well incorporated.
- Gradually add the flour while mixing to form a batter firm enough to shape into patties. Add more flour if the mixture is too wet.
- Preheat the air fryer to 180°C (356°F) for about 5 minutes.
- Lightly brush or spray the air fryer basket with olive oil. Shape the mixture into small patties and place them in the basket without overcrowding.
- Cook for approximately 12-15 minutes, flipping halfway through, until golden and slightly crispy.
Why this works in an air fryer
Grated beetroot releases moisture and sugars; squeezing/drying it helps the fritters brown rather than steam. The egg and flour set into a light matrix, while feta adds salt and pockets of fat. Air-fryer convection dehydrates the patty surface quickly, giving crisp edges with less oil than shallow frying.
Equipment notes
Assumes a 5–6 litre basket holding 6–8 small fritters in one layer with gaps. In a single-drawer model, cook in batches if needed; in a dual-zone, split evenly between drawers and check 2–3 minutes earlier, as smaller loads often brown faster near the heating element.
Common pitfalls
- Mixture slumps or leaks purple liquid as you shape it: the beetroot is too wet; squeeze it firmly in a clean tea towel and add flour 1 tsp at a time until patties hold their edges.
- Fritters look pale and soft at minute 12: the basket is overcrowded or the patties are too thick; leave visible gaps and flatten to about 1.5cm, then cook 3–5 minutes longer.
- Edges brown but centres feel pasty or gummy: too much flour has been added or the patties are thick; reduce extra flour next time and make smaller fritters so the egg-flour binder can set before the outside overcooks.
- Fritters stick or tear when flipped: the surface has not set or the basket was under-oiled; spray the basket and fritter tops lightly, then wait until the underside releases easily before turning.
Variations & substitutions
- Swap feta for firm goat’s cheese for a creamier, tangier centre; handle gently as it softens more and may need an extra minute to firm at the edges.
- Use gram flour instead of plain flour for a nuttier, gluten-free binder; it absorbs moisture well, so let the mixture stand for 5 minutes before shaping.
- Add chopped dill or mint in place of some spring onion; herbs brown quickly, so keep them mixed through the batter rather than exposed on the surface.
- Use cooked beetroot only if well drained and grated coarsely; it is softer and wetter, so expect a less crisp fritter and add a little more flour to hold shape.
Storage & reheating
Keep cooked fritters chilled in an airtight container for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot and re-crisped.
Nutrition
Calories: 250
