Golden beet latkes
Golden beet latkes are not traditional, but hopefully I can change your mind. Shredded yellow beets and shallots are flavored with plenty of cumin and then fried until golden brown. Served with a dill sour cream and crushed (and roasted!) hazelnuts, these are far from traditional but still as delightful.
Can’t find golden beets? No problem. Try this recipe with any kind of potatoes or root vegetables you can get your hands on (sweet potato latkes are so so good!).
But first, a little lesson on latkes, my tips for making the perfect latke, and how to serve them.
What are latkes and how do you make them
Latkes are shallow-fried pancakes made from shredded or grated potatoes bound together with egg and flour, and seasoned with flavors like onion and garlic. They’re traditionally made with potatoes, but most vegetables can be what I like to call “latke-d” - aka turned into a latke. They’re delicious on their own finished with a generous sprinkle of salt, but are often served with apple sauce, source cream, or both.
They’re a staple for celebrations, like during Hanukkah, but they’re made from very humble ingredients. They freeze incredibly well, so you can make a big batch and enjoy some right away and save the rest for later.
Tips for making latkes
Latkes are not hard to make, but there are some tricks of the trade that will make your latkes tastier.
Add lots of salt: Salt adds flavor which vegetables need, but it also draws out moisture from the vegetables you’re using. Vegetables with lots of moisture will result in a soggy latke and you might have issues frying them up crispy. And you want crispy latkes!
Drain excess liquid: After you salt your vegetables, make sure to wring out all that moisture! Salt helps dehydrate your vegetables, but if you don’t squeeze it out then you’ll get soggy latkes. I use my hands for this step, but you can use a tea towel or a paper towel to wrap the vegetables and squeeze.
Don’t crowd the pan: When you fry your latkes, make sure each one has enough room to fry up. Without space between them you won’t get an even fry. You risk dropping the oil temperature which means the latkes will absorb the oil instead of fry in it.
Keep an eye on your temperature: If your oil temperature is too low, your latkes will not crisp and will instead become oily. If the oil is too high, they can burn. It’s a balance, so frying latkes it typically a job you don’t want to walk away from.
What should you serve with latkes
There’s a two schools of thought here - applesauce or sour cream. Serve both if you feel like it, but this is just where it begins. Any sort of chutney or creamy sauce works really. Latkes are also really great with a squeeze of lemon, fresh herbs, braised meats or a slice of lox too!
Looking for more latke recipes? Check these out:
Golden beet latkes
Ingredients:
- 3 large golden beets, scrubbed and finely grated
- 2 medium shallots, finely grated
- 1/2 teaspoon kosher salt
- 3 tablespoon white flour
- 1 egg
- 1 teaspoon ground cumin
- 8 oz. sour cream
- 3 tablespoons chopped fresh dill
- 2 tablespoons crushed roasted hazelnuts
Instructions:
How to cook Golden beet latkes
- Combine the beets and shallots with the salt in a large bowl. Let this sit for 10 minutes to allow the salt to draw the moisture out of the beets. Golden beets tend to oxidize, and can darken in color significantly once grated, but that’s fine. Use a towel or your hands to completely squeeze the excess moisture out of the beets and shallots before returning them to the large bowl.
- Mix in the flour, egg, and ground cumin with plenty of cracked black pepper. Set aside.
- Heat a large pan on medium heat. Add enough olive oil to coat the bottom of the pan. Use an ice cream scoop to measure out a portion of the mixture and flatten it into a thin disk with your hands before placing it in the oil.
- Fry each latke on both sides in batches being careful not to crowd them in the pan. Once each latke is crisp on both side, remove them from the pan and onto a plate lined with a paper towel to absorb any excess oil. Sprinkle a bit of flaky salt on top of each latke to finish it up.
- To make the dipping sauce, stir together the sour cream and dill. Season this with a generous pinch of salt and pepper.
- Serve the latkes with plenty of dipping sauce and crushed hazelnuts.