Beet Latkes

Name: Beet Latkes
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 large eggs; Kosher salt and pepper; 1 lb. beets, peeled; 1 lb. medium russet potatoes, peeled; 2 medium onions, peeled; 3/4 c. matzo meal; 1/2 c. olive oil

By The Good Housekeeping Test KitchenPublished: Jan 3, 2020

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zucchini, carrot, and beet latkes easter side dishes

Mike Garten

Yields:

4 serving(s)

Total Time:

1 hr

Cal/Serv:

495

The earthy flavor and starchiness of beets make them the ideal replacement for some of the potatoes in this holiday classic.

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Ingredients

2
large eggs
Kosher salt and pepper
1 lb.
beets, peeled
1 lb.
medium russet potatoes, peeled
2
medium onions, peeled
3/4 cup
matzo meal
1/2 cup
olive oil

Directions

1. Step 1In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Step 2In food processor fitted with large grating disk, grate beets, potatoes, and onions. Add to bowl with eggs and toss to combine. Fold in matzo meal.
3. Step 3Heat 2 tablespoons oil in large skillet on medium. Gently drop 5 large spoonfuls of potato mixture into skillet (about 1/4 cup each), spreading to create even pancakes. Cook until browned, 4 to 6 minutes per side; transfer to plate.
4. Step 4Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near end of potato mixture, strain and discard any liquid at bottom of bowl). Makes about 20.