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Writer's picturebrkt-ברקט

Beet Latkes

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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