Crispy Beetroot and Potato Latkes Recipe

Latkes are a beloved staple during Hanukkah, but their crispy appeal makes them perfect for any cozy weekend brunch. Adding earthy beetroot not only brings a stunning magenta hue to the table but also introduces a subtle sweetness that balances the salty crunch. This recipe combines tradition with a colorful modern update that your family will love.

Ingredients

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2 medium beetroots (about 300g), peeled and grated2 medium Russet potatoes (about 300g), peeled and grated1 small yellow onion, grated2 large eggs, lightly beaten1/4 cup all-purpose flour1 teaspoon salt1/2 teaspoon freshly cracked black pepper1/4 cup vegetable oil for frying Sour cream and chopped fresh dill for serving

Instructions

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1

Grate the beetroots, potatoes, and onion using a box grater or food processor. Place the grated mixture into a clean kitchen towel or cheesecloth, gather the corners, and squeeze out as much excess liquid as possible over the sink. Squeezing out the moisture is the secret to achieving maximum crispiness.

2

Transfer the squeezed vegetable mixture to a large mixing bowl. Add the lightly beaten eggs, all-purpose flour, salt, and black pepper, then stir well with a fork until the ingredients are evenly distributed and a loose batter forms.

3

Heat the vegetable oil in a large skillet over medium-high heat until it is hot and shimmering. Test the temperature by dropping a small piece of the batter into the oil; if it sizzles immediately, the oil is ready for frying.

4

Spoon about 1/4 cup of the batter into the hot oil for each latke, flattening them slightly with the back of a spatula to form 3-inch rounds. Fry in batches of three or four to avoid overcrowding the pan, cooking for about 3 to 4 minutes on the first side until the edges turn deeply golden brown.

5

Carefully flip the latkes using a spatula and cook for another 3 minutes until both sides are crispy and cooked through. Transfer the cooked latkes to a plate lined with paper towels to drain any excess oil, then season with an extra pinch of salt while they are still hot.

6

Arrange the warm latkes on a serving platter and garnish with fresh dill. Serve immediately alongside a bowl of cool sour cream or applesauce for dipping.

Tips

• Squeeze the moisture out thoroughly: Excess liquid in the beets and potatoes will steam the latkes instead of frying them, resulting in a soggy texture.
• Keep the oil hot: If the oil isn't hot enough when you add the batter, the latkes will absorb too much oil and become greasy rather than crispy.
• Don't overcrowd the pan: Frying too many latkes at once lowers the oil temperature, which prevents them from crisping up properly.

Substitutions

• Swap all-purpose flour for 1-to-1 gluten-free baking flour or potato starch to make this recipe completely gluten-free.
• Swap vegetable oil for schmaltz (rendered chicken fat) to add a rich, traditional savory flavor to the frying process.
• Swap sour cream for unsweetened coconut yogurt to keep the toppings dairy-free while maintaining a creamy contrast.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispy texture, place them on a baking sheet and bake at 400°F (200°C) for 8 to 10 minutes, or pop them in an air fryer at 375°F (190°C) for 3 to 4 minutes.

FAQs

Can I make these beetroot latkes ahead of time?

Yes, you can fry them a few hours in advance and keep them at room temperature. Just before serving, reheat them in a 400°F (200°C) oven for about 5 to 7 minutes until they crisp up again.

Do I need to peel the beetroot before grating?

Yes, it is highly recommended to peel the beetroot because the skin can have a tough, earthy texture and may carry residual dirt. A standard vegetable peeler works perfectly.

Why are my latkes falling apart in the pan?

If your latkes are falling apart, the batter might have too much moisture or not enough binder. Try squeezing more liquid out of the mixture next time, or stir in an extra tablespoon of flour to help bind the ingredients.