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