Skip to main content
Close

Print This Recipe

Beet and Potato Latkes

Two Stars Guiding Stars

  • Servings:

    Serves 8 as an appetizer

  • Prep Time:

    7 minutes

  • Cook Time:

    15 minutes

Ingredients

Classic potato latkes get a pop of color and earthy-sweet flavor from fresh beets. Be sure to adjust the heat of your pan between batches so the oil does not smoke.
1 1/2 lbs. russet potatoes
2 medium beets (about 8 oz. each)
1 large egg, beaten
1/2 cup all-purpose flour
1 tsp. chopped fresh thyme
1 tsp. baking powder
1 1/2 tsp. salt
3/4 cup canola oil, divided
Sour cream, to serve
Fresh dill, to garnish (optional)
Beet and Potato Latkes

Directions

Preheat oven to 275 degrees F. Peel potatoes and beets. Using a box grater or the grater disk on a food processor, grate potatoes and beets. Add to a strainer or colander in sink and press down to release as much liquid as possible.
In a large bowl, combine potato mixture, egg, flour, thyme, baking powder and salt.
In a 12" skillet, heat 1/4 cup oil over medium-high. Working in batches, carefully add about three 1 tablespoon mounds to skillet, spacing 2" apart. Gently flatten. Cook until golden brown, 2 to 3 minutes per side.
Transfer latkes to a wire rack set inside a baking sheet. Season with salt to taste. Place latkes in oven to keep warm. Repeat with remaining potato mixture, adding more oil to the pan as needed. Serve latkes with sour cream. Garnish with dill, if desired.
Source: Hannaford fresh Magazine, December 2024

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 315 kcal (16%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (34%)
Saturated Fat 2 g (10%)
Cholesterol 23 mg (8%)
Sodium 539 mg (22%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 3 g (12%)
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading