Complete Beetroot Fritters

The beets work beautifully with the warmth of the cinnamon and allspice and the slightly pink fritters were a big hit, even with self-professed beet-haters. 

1 large bunch beetroot greens, rinsed well (or silver beet)
1 beetroot, peeled and grated
4 eggs, beaten
1 onion, finely chopped (about 1/2 cup)
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon kosher salt
1 cup peanut oil

In a medium stockpot, bring 1 inch of water to boil. Add the beet greens, cover, and cook for 2 minutes. Drain the beet greens thoroughly and chop roughly.

Combine the beet, eggs, onion, allspice, cinnamon and salt in a medium mixing bowl. Mix well and stir in the beet greens.

Heat the oil in a skillet over medium heat. When oil sizzles upon contact with a droplet of water, drop 1 tablespoon of the batter into the pan. Flatten the mound of batter slightly with the back of a spoon. Continue adding as many mounds of the batter mixture as the skillet will allow. Fry for 3 minutes, or until golden, turning once. Drain the fritters on paper towels. Repeat this process with the remaining batter.