Best Beet Latkes Recipes

BEET AND RED ONION POTATO LATKES WITH CARROT PUREE AND HORSERADISH AND CARAWAY CREME FRAICHE

Steps:

• Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.
• Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.
• Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.
• Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

BEET AND CARROT LATKES

Steps:

• Preheat the oven to 250 degrees F.
• Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley. Add the flour and egg and stir until thoroughly combined.
• Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
• Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
• Serve with sour cream.

BEET AND RED ONION POTATO LATKES WITH CARROT PUREE AND HORSERADISH AND CARAWAY CREME FRAICHE

Steps:

• Carrot Puree:
• Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.Horseradish and Caraway Creme Fraiche:Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.Latkes:Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

CARROT-AND-BEET LATKES

Steps:

• In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
• Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

BEET-AND-POTATO LATKES

Steps:

• Preheat the oven to 250 degrees F. Set a wire rack on a rimmed baking sheet. Peel and rinse the potatoes, then grate on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander; season with 1 teaspoon salt and 1/2 teaspoon pepper. Squeeze the potato mixture with your hands to remove as much liquid as possible, transferring the mixture to a paper towel-lined plate as you go. Wipe out the bowl. Blot the potato mixture dry with paper towels and return to the dry bowl.
• Peel the beet and grate on the large holes of the box grater; add to the bowl with the potato mixture. Add the egg, matzo meal and parsley and stir to combine. Scoop tablespoonfuls of the potato mixture and tightly pack into 1-inch pancakes (about 24); transfer to a large plate.
• Heat 1/4 inch schmaltz or vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the pancakes and fry until browned and crisp, 3 to 4 minutes per side. Transfer to the prepared baking sheet; sprinkle with salt and keep warm in the oven (or serve at room temperature). Top as desired.

BEET LATKES

Steps:

• In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and beets. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
• Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
• Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
• Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with creme fraiche, trout, chives, and pepper.

LATKES THREE WAYS: BEET, SWEET POTATO AND SUNCHOKE

Steps:

• For the latkes: Grate the beet, sweet potato or sunchokes into a medium bowl. Grate the potato and onion into the same bowl. Transfer the mixture to a cheesecloth or clean kitchen towel and squeeze out all of the liquid. Really squeeze hard! The more moisture you can get out now, the crispier the latkes will be. In a medium bowl, mix together the squeezed-out mixture with the eggs, flour, kosher salt, and pepper until thoroughly combined.
• In a medium nonstick skillet, heat 2 tablespoons of the grapeseed oil over medium-high heat. Divide the latke mixture into equal portions. Place 3 latkes in the skillet at a time. Keep them spaced out and don't overcrowd. I like to press down a little with the spatula to flatten the latke a bit after flipping to get it a little thinner, so that it's extra crispy. Fry until golden and crispy around the edges, 2 to 3 minutes. Carefully flip the latkes and fry the second side until crisp, pressing down with a spatula as it cooks, another 2 to 3 minutes. When the latkes are done and dark golden all over, place on a paper towel lined plate and season with sea salt. Repeat with the remaining 2 tablespoons grapeseed oil and latke mixture. Transfer to a serving plate. Serve with either Chive Sour Cream, Roasted Lemons, applesauce, or all three, and mint.
• In a medium bowl, combine the sour cream, chives, mint, and a generous pinch of salt. Mix thoroughly and set aside.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the lemon slices in a single layer on the baking sheet, drizzle with the olive oil, and season with the salt. Roast until lightly golden, about 5 minutes. Set aside.

BEET-DILL LATKES

Steps:

• Whisk the yogurt with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the lemon zest in a small bowl until smooth. Refrigerate until ready to serve.
• Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
• Add the beaten egg, grated beet, matzo meal or flour, dill and coriander to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
• Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat.
• Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes.
• Serve with the yogurt sauce.

CUMIN-SCENTED BEET LATKES

Steps:

• Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
• Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
• Serve latkes with relish and salsa.

BEET & CARROT LATKES

Steps:

• In a food processor, coarsely grate the beets, carrots, and onion. Add the eggs, flour, salt, and pepper. Stir to combine.
• In a large skillet, heat oil. Spoon 1/4-cupfuls of the latke mixture into the pan and flatten with the back of a spoon or spatula. Do not overcrowd the pan. Fry until golden on each side. Remove to a paper towel lined plate to drain. Serve warm.3Lighten up: We tested a baked version of this recipe and it worked out great.4Preheat your oven to 450 degrees. Place spoonfuls of the prepared latke mixture on a cookie sheet lined with parchment which has been well-greased. Flatten each latke with the back of a spatula.5Bake for 10 minutes. Flip the latkes and bake for another 10 minutes until crisp and golden. Serve warm.
• Source:
• Savvima.com

BEET & CARROT LATKES

Steps:

• Combine the grated vegetables in a bowl. Add the beaten eggs, stir to combine, then stir in the flour and salt and pepper to taste. Preheat the oven to 300 degrees F, and set a cooling rack on a sheet pan. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot, scoop 1/3 cup of the latke mixture into the skillet, and flatten to 1/4 inch thick. Scoop 3 more latkes into the skillet. Cook the 4 latkes until golden brown, about 4-6 minutes per side. Remove the latkes to the cooling rack on the sheet pan, and place them in the oven to keep the latkes warm while you cook the remaining four. Add another 1 1/2 tablespoons oil to the skillet and cook the remaining latkes. When all the latkes are done, serve them warm with a dollop of sour cream or crème fraiche and a sprinkling of chives.