Beets beets and more beets from the CSA! I wanted to do something different with them, other than just roasting them. Well, I roasted them, and then I mixed them with a batter of semolina flour and ricotta and dropped them in some hot olive oil. Beet balls! I thought they were delicious, and the boys liked them a lot, too. Light and tender on the inside, crispy on the outside. I flavored them with smoked paprika and a pinch of nutmeg. They’d be nice with any kind of sauce, either to serve them in or to dip them in. A creamy nut sauce, a simple tomato sauce, a pesto, a spicy catsup,
Here’s Yo La Tengo with Season of the Shark from Summer Sun, because we just watched Jaws with the boys. I was obsessed with this song for a while!
4 small beets, peeled and grated
1 T olive oil
1 t rosemary, chopped
4 or 5 fresh sage leaves, chopped, or 1 t dried
1 cup semolina flour
1 t baking powder
1 t smoked paprika
1/2 t salt
1/2 cup ricotta
1 cup sharp cheddar
olive oil for frying
Preheat the oven to 425. Combine the grated beets, herbs and olive oil on a small baking tray. Roast for 15 or 20 minutes until they’re starting to get dark and crispy and smell a bit like burnt sugar. You can also do this in the toaster oven, on toast, if, say, you’re kitchen is 100 degrees! Stir the beets from time to time to be sure they’re fairly evenly roasted. Set aside to cool slightly.
Meanwhile, in a large bowl, mix the semolina flour, baking powder, smoked paprika, nutmeg and salt. Stir in the ricotta. Beat in the eggs one at a time, then stir in the cheese. Mix everything together thoroughly.
Stir the beets into the semolina mixture. Let everything sit while you warm some oil in a large skillet over medium heat. You want about 1/4 inch of oil in the pan. When it’s hot enough to sizzle a crumb, drop the batter by teaspoonfuls into the oil. Fry, turning frequently, until the balls are golden brown on all sides and firm to the touch. Leave in a warm oven till all of the batter is fried.