Beet Latkes
1 pound grated red beets
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½ pound grated Yukon Gold potatoes
half of a yellow onion, grated
1 egg, whisked
½ cup all-purpose flour, plus a little extra if needed
kosher salt, to taste
freshly ground black pepper, to taste
Oil, for frying
For garnish, dill, finely chopped
Use a food processor to grate the beets, potatoes and onions. After grating each ingredient, use a lint-free kitchen towel to wring out and discard any extra moisture. Transfer the grated ingredients to a large bowl. Add the egg and ½ cup flour. Season with a heavy pinch of salt and pepper.
Heat about ¼-⅓ of an inch of oil in a heavy-bottomed skillet. Form the latkes into approximately 2-inch rounds and gently lower them into the hot oil. Cook until golden brown on both sides. Remove, drain on paper towels and lightly salt while warm. Serve them with horseradish crema. Garnish with fresh chopped dill.
Horseradish Crema for serving:
1 cup sour cream
2 tablespoons freshly grated horseradish, grated on a microplane
1 teaspoon kosher salt
Mix together.