Beet-and-Potato Latkes

Total Time:
35 min
25 min
10 min

6 to 8 servings

  • 2 medium russet potatoes (about 1 1/4 pounds)
  • 1 small onion
  • Kosher salt and freshly ground pepper
  • 1 medium beet
  • 1 large egg, lightly beaten
  • 1/3 cup matzo meal or all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • Schmaltz (rendered chicken fat)
  • or vegetable oil, for frying
  • Chopped chives, creme fraiche and/or salmon roe for topping (optional)
  • Preheat the oven to 250 degrees F. Set a wire rack on a rimmed baking sheet. Peel and rinse the potatoes, then grate on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander; season with 1 teaspoon salt and 1/2 teaspoon pepper. Squeeze the potato mixture with your hands to remove as much liquid as possible, transferring the mixture to a paper towel-lined plate as you go. Wipe out the bowl. Blot the potato mixture dry with paper towels and return to the dry bowl.

  • Peel the beet and grate on the large holes of the box grater; add to the bowl with the potato mixture. Add the egg, matzo meal and parsley and stir to combine. Scoop tablespoonfuls of the potato mixture and tightly pack into 1-inch pancakes (about 24); transfer to a large plate.

  • Heat 1/4 inch schmaltz or vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the pancakes and fry until browned and crisp, 3 to 4 minutes per side. Transfer to the prepared baking sheet; sprinkle with salt and keep warm in the oven (or serve at room temperature). Top as desired.

  • Photograph by Ryan Liebe

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