Every year we have the same meal on Hanukkah - brisket, latkes and cabbage salad. I would like to change it up, but the family insists that it isn't a ""proper holiday without the "proper" meal.
My father z''l, used to tell me that when he was a child his mother made latkes from other vegetables - cabbage, turnip or beet. So even though this year I once again succumbed to the pressure to make the traditional menu, I also decided to add a dish and make two kinds of latkes - potato to please everyone else and something entirely different (well maybe not so different) to please myself.
So in honor of Babba Leah.
BT's Beet Latkes
Ingredients:
1 large red beet
1 large golden beet
1 large waxy potato
Juice of 1 lemon
2 medium eggs
3 scallions
2 tablespoons flour
1 teaspoon kosher salt
vegetable oil for frying
Directions:
Using fine gauge grater, grate red beet, yellow beet and potato into separate bowls
Add lemon juice to each bowl to keep vegetables from discoloring
Separate egg yolks from whites
Combine yolks and salt in mixing bowl
Rinse vegetables under cold water and add to bowl
Add vegetables and mix
Add flour and mix until flour is entirely incorporated
Chop scallions into small coins and add to mix
Whisk egg whites and until they form peaks but are not dry
Fold egg whites into beet mixture
Add oil to cast iron pan - measure one finger joint deep
Bring flame up to medium high
When oil is hot gently spoon latke batter into pan - do not crowd
Turn when golden brown on bottom
Latkes are best served immediately but can be kept warm in the oven for up to an hour
Serve with sour cream and dill
Enjoy! !בתיאבון
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