Skip to main content

Potatoes

Beet and Potato Latkes
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)
+ Add to Shopping List
Beet and Potato Latkes

Beet and Potato Latkes

Beet and Potato Latkes
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:7 minutes
  • Cook Time:15 minutes
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
 
 
 
 
 
 
 
 
 
 
loading