We won't lie, the 6 year-old wouldn't touch these, but that just left more for everyone who appreciated them! These are a great way to use up the last of those root cellared beets before fresh produce starts appearing.
Grate 1 small peeled beet while you fry up two pieces of bacon. Stir up 1 egg and combine the egg and grated beet, then add in 2 T of cream cheese, 2 T of flour, 2 T of heavy cream, 1 T of maple syrup, the bacon (mince it up for bacon flavor throughout, or do a coarser dice to get chunks of bacon) and a 1/4 cup of seasoned bread crumbs and mix well.
Heat oil in a heavy-bottomed skillet, enough to cover the whole bottom of the pan with a layer (we used a mix of coconut oil and the bacon fat from the just-cooked bacon, but any oil suitable for high temperatures will work). Once the oil is hot enough to sizzle when you sprinkle in water, drop a large spoonful of the beet mixture into the pan, pressing down gently with the back of the spoon to make sure the mix cooks together well and is easy to flip - our pan held three of these at a time. Check the underside and when it's golden-brown, flip them over. When both sides are done, place them on a plate on the oven-top to stay warm. This amount should make up 10 or so fritters. Serve with yogurt on top perhaps? A poached or fried egg? And keep those leftovers for breakfast! If there are any.