Have ready layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying. Combine the shredded veggies in a large mixing bowl. Add the shallot, flour, cornstarch, salt, black pepper, and fennel seeds. Use a wooden spoon to mix everything well; the flour mixture should evenly coat all teh veggies. Add the water and stir again, until all the flour is dissolved.
Preheat a heavy-bottomed nonstick or cast-iron skillet over medium-high heat. Pour a 1/4"" layer of oil into the pan. Let the oil heat for about 2 minutes. Form the beet mixture into balls the diameter of a quarter, then flatten into 1 1/2" medallions. Fry the medallions in batches for 5 minutes; turn over, and flatten them a bit with a spatula. Fry for another 3-4 minutes. Transfer to paper towels to drain. Serve ASAP.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 43 (31%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 196.4mg||7 %|
|Potassium 327.7mg||9 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 19.1g|
|Protein 2.5g||4 %|
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Calories per serving: 139
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