Recipe courtesy of East Side King

Beet Home Fries

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 20 min
  • Cook: 2 hr 10 min
  • Yield: 8 servings
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Ingredients

20 beets

1/2 cup vegetable oil

1/2 cup white vinegar

Soybean oil, for frying

2 cups cornstarch

2 cups Japanese mayonnaise, such as Kewpie

Shichimi togarashi (Japanese 7-spice blend)

1/2 cup sliced green onions

Directions

  1. Preheat the oven to 375 degrees F.
  2. Place the beets in the center of a large foil sheet. Drizzle with the oil and vinegar. Place a second large foil sheet on top of the beets, crimping the edges together to form an airtight pocket. Roast in the oven for 2 hours.
  3. When the beets are ready, peel them using a kitchen towel. If roasted correctly, the skin should slide right off. Cut the beets into 1-inch cubes and allow them to chill.
  4. Heat soybean oil in a large pan or deep-fryer to 375 degrees F.
  5. Toss the beets in the cornstarch until covered, adding more cornstarch as needed. Fry in 2-cup batches, until the outer cornstarch layer becomes crispy.
  6. Serve each batch with 1/4 cup mayonnaise. Garnish with shichimi togarashi and green onions.

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