Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche

Total Time:
25 hr 5 min
Prep:
40 min
Inactive:
24 hr
Cook:
25 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Carrot Puree:
  • 3 ounces grapeseed oil
  • 3 large carrots, peeled and diced
  • 1 quart fresh carrot juice
  • Horseradish and Caraway Creme Fraiche:
  • 1/4 cup freshly grated horseradish
  • 2 tablespoons toasted caraway seeds
  • 1 cup creme fraiche
  • Latkes:
  • 3 Yukon gold potatoes, peeled
  • 2 red onions, peeled
  • 1 carrot, peeled
  • 1 red beet, roasted and peeled
  • 2 cups grapeseed oil, plus more as needed
  • 2 eggs
  • 1/2 cup all-purpose flour
  • Salt, for sprinkling
Directions
Carrot Puree:

Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.

Horseradish and Caraway Creme Fraiche:

Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.

Latkes:

Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.

Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

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