Crispy Red Beets / Potato & Feta Balls

Crispy Red Beets / Potato & Feta Balls

Combining sweet and savory these bite sized balls are a great side-dish. Featuring Chef's Own Pre-Dust, Chef's Own Tempura Batter and Chef's Own Cornflake Crumbs. A mixture of beets, potatoes and feta that make each bite taste like Greece in the Springtime.

What You'll Need

Amount Ingredients
1.2 kg Red Beetroot 
1 kg Potato, floury 
400 g Feta cheese 
250 g Flour
125 g Potato starch
6 each Egg yolks
10 g Salt
5 g Black pepper
10 g Thyme, freshly chopped
25 g Honey
100 g Chef's Own™ Pre-Dust
750 g Chef's Own™ Tempura Batter
1,250 ml Cold water
200 g Chef's Own™ Cornflake Crumbs


Step 1 - Red Beetroot
1. PREPARE BEETROOT. Preheat the oven to 185°C. Season beetroot & potatoes with salt and wrap. individually in baking paper & then in aluminum foil. Bake for 30-45 minutes until soft. Unwrap & peel beetroot & potato. Press through a potato press into a bowl and place into the warm oven for 10 minutes to dry off. Season beet and potato mix with crumbed feta cheese, salt, black pepper, thyme & honey. Add the egg yolks & sift in the flour & potato starch. Mix well, then shape small balls with moist hands & place them on a floured tray & refridgerate for 60 min.
Step 2 - Red Beetroot
2. Dust the balls with the Chef's Own™ Pre-Dust (Step 1)
Step 3 - Red Beetroot
3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes and dip the balls into the batter (Step 2).
Step 4 - Red Beetroot
4. Coat the balls with the Chef's Own™ Cornflake Crumbs. (Step 3).
Step 5 - Red Beetroot
5. Deep fry the balls at 175°C for 4-5 minutes.