Filter
Top Products
16
CARE AND CLEANINGRECIPES
Juice beets, carrots, parsnips, turnip and sweet
potato. Stir; serve immediately.
NOTE: Use the leftover pulp from this juice to
make Corn Fritters. Peel the beets, turnip, sweet
potato, carrots and parsnips before juicing to get
pulp with a better consistency for the fritters.
Juice with the low pulp screen for the maximum
amount of pulp.
Combine our, sugar, baking powder, salt, thyme
and red pepper in large bowl. Beat egg and milk
in small bowl; stir into our mixture. Stir in corn
and juice pulp.
Heat ¼ inch of oil in large skillet over medium
heat until drop of batter sizzles and turns golden
in less than 1 minute. Drop batter by rounded
tablespoonfuls into hot oil. Cook 3 minutes or
until golden; turn and cook 1 minute or until
golden.
Remove fritters with slotted spoon to paper
towel-lined plate. Serve hot with salsa.
Back to Your Roots Juice
Corn Fritters
Makes 2 servings
2 beets, peeled
1 turnip
1 sweet potato, peeled
2 carrots, ends trimmed
2 parsnips, ends trimmed
Makes 16 fritters
½ cup all-purpose flour
1 teaspoon sugar
½ teaspoon each baking powder and salt
1
/
8
teaspoon dried thyme
Pinch ground red pepper
1 egg
¼ cup milk or half-and-half
1 cup cooked fresh or thawed frozen corn
½ cup pulp from Back to Your Roots,
juiced with low pulp screen
Vegetable oil for frying
Salsa
W10670207_ENv06.indd 16 7/8/14 3:04 PM