Southern Living FEBRUARY 1996
Combine first 7 ingredients in a small mixing bowl; toss well.
Pour oil to depth of 1/4 inch into a large heavy skillet; cook over medium-high heat until hot. Spoon 1/4 cup beet mixture into hot oil; flatten slightly. Repeat with remaining mixture.
Cook 4 to 5 minutes on each side or until done. Drain on paper towels; top with sour cream.
*Substitute 2 cups peeled, shredded rutabaga for beets.
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