Beet and Carrot Fritters with Yogurt Dill Sauce

Heat 1/2 tablespoon peanut oil in a large nonstick skillet and gently sauté the onion until soft and translucent but not browned, 2 to 3 minutes. Add the garlic and cook for another 2 minutes. Dump everything into a bowl.
Coarsely grate the potatoes, carrots, and beets, keeping the piles of shredded vegetables separate. Put each pile, 1 at a time, in paper towels and squeeze out any excess moisture.
Toss the potatoes, carrots, and beets in a large bowl. Add the onion and garlic as well as the eggs and stir to combine. Season with salt and pepper.
Heat 1 tablespoon peanut oil in the skillet over medium to medium-low heat. Spoon mounds of the fritter mixture into the skillet to form fritters about 3 1/2 inches in diameter when gently pressed with the back of a spoon (we used 1/4 cup per fritter). You want the oil to sizzle a little, not splatter like crazy, when you plop the fritter mixture into the skillet.
Cook until a crust forms on the bottom of the fritters and turns golden brown. Then gently flip each fritter and cook it on the other side until a crust forms. (You best watch them carefully; don’t overbrown the fritters or they'll burn on the outside before they are cooked through on the inside.)
After the crust is formed, reduce the heat and cook for 4 to 5 minutes on each side, or until the vegetables are cooked through. You can keep the cooked fritters in a low-temperature oven while you finish frying the others, adding more oil to the skillet if necessary.