Air Fryer Recipe
Beetroot and Feta Fritters
These beetroot and feta fritters are bright, savoury and full of flavour, with the earthy sweetness of beetroot balanced by salty, tangy feta.
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 everything is well mixed.
- Gradually add the flour, mixing as you go, until you have a batter firm enough to shape into patties. Add more flour if the mixture feels 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, taking care not to overcrowd it.
- Cook for approximately 12-15 minutes, flipping halfway through, until the fritters are golden and slightly crisp.
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
