Frizzles are a fun way to prepare winter root vegetables. While this recipe uses carrots and beets, just about any root vegetable can be used–potatoes, parsnips, turnips, rutabagas, celeriac (celery root), and so on.
I like to include carrots to add a touch of sweetness to any root combination. Some roots have a slightly bitter taste, and carrots will help balance the flavor.
The crispy texture and whimsical appearance are delightful. They also offer a simple way to make any menu seem a little fancier for entertaining.
Making Frizzles with local butter instead of imported vegetable oil requires a little care to keep them from burning, but pay attention and they’ll turn out beautifully. Enjoy!
- 4 tsp butter (Breckinridge Farm, Everson)
- 1 large beet (Hopewell Farm, Everson)
- 2 large carrots (Hopewell Farm, Everson)
- ¼ tsp salt
- Peel and slice beet and carrots into thin matchsticks, with sizes as uniform as possible. (If you have a mandoline in the back of your cupboard, now's the time to bring it out. And for heaven's sake, be careful and use a hand guard, if you have one. Those blades are sharp!)
- Working in batches, melt 1 tsp of butter over medium high heat in a pre-heated pan, or as much as needed to cover the bottom of the pan when melted. (I used a non-stick cast iron wok, but a heavy saute pan with tapered sides will work, too.) When very hot but not brown, add a small handful of beets and carrots in the center. Be careful not to stir too often. It takes awhile for the sticks to crisp. Gradually pull the sticks to the sides of the pan as the edges begin to crisp. Watch carefully--you want the sticks to crisp, not burn. Remove the cooked vegetable sticks and drain on a clean cloth or paper towel. Add another teaspoon of butter, heat again until very hot but not brown, and repeat.
- When all sticks are cooked and drained, lightly toss with salt.
Try Locavore Meatloaf with your Frizzles for a delicious winter dinner.
Community Food Cooperative, 1220 N. Forest St. or 315 Westerly Road, Bellingham
Terra Organica, 1530 Cornwall Ave., Bellingham