Beet Latkes
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Beet Latkes
Potato latkes are delicious. Potato beet latkes are delicious AND pretty! This is new take on one of my favorite brunch foods that adds a sweet flavor and magnificent color.
Ingredients
- 4 large Yukon gold potatoes
- 2 medium beets
- 1 medium yellow onion
- 2 eggs, beaten
- 3 tbsp flour
- Salt & pepper
- 2/3-2/4 cup canola or safflower oil
Instructions
- Peel potatoes and beets and cut into chunks or thick slices. Cut up onion. Grate potatoes, onion, and beets using a food processor with the coarse shredder blade (you can also use a grater if you don’t have a food processor.)
- Shred 1/3 of the mixture at a time if your food processor fills up. Transfer to a towel and squeeze the liquid out if the mixture is too wet.
- Transfer mixture to a large bowl and add eggs, flour, 1/4 tsp salt and 3/4 teaspoon pepper. Mix to combine.
- Heat 1/4 cup oil in a large frying pan.
- Form 2-3 patties about 3 inches wide and 1 inch thick in the center. Drop patties into pan (no more than 4 at a time). Fry until a golden-brown crust forms, flip and fry until golden brown on other side, approximately 3 minutes per side.
- Transfer latkes to a baking sheet lined with paper towels and let cool for 2 minutes. Top with applesauce and/or horseradish sour cream. We say do both!
Notes:
Turn on the oven to a low temperature and place a cookie sheet in the oven so you can put the cooked latkes in the oven while cooking the rest so they are all warm and crisp when you serve them.