Kevin Johnson Grange Hall Beet and Potato Latkes
Recipe courtesy of Joel Patraker and Joan Schwartz, The Greenmarket Cookbook, Penguin Putnam Inc. 2000
I was delighted when chef Kevin Johnson and owner Jay Savulich of Grange Hall restaurant offered me this recipe because in my Jewish heritage[, potato latkes are an important part of the Hanukkah celebration. This version updates the traditional pancakes with the addition of another root vegetable, sweet red beets.]
- Makes tweleve 3-inch pancakes,
- 1 large (8 ounce) baking potato (such as Caribe), peeled and coarsely grated
- 2 medium (4 ounces) red beets, peeled and coarsely grated
- 1 small yellow onion, coarsely grated
- 1 large egg, lightly beaten
- 1/4 cup flour
- 3/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/3 cup canola oil
- 1/4 cup sour cream or yogurt, for garnish
- 2 tablespoons minced fresh dill, for garnish (do not use dried dill)
In a bowl, stir together the potato, beets, onion, eggs, flour, salt, and pepper to taste.
Heat 1/4 cup of the canola oil in a cast-iron skillet over medium-high heat. Add 4 heaping tablespoons of batter to the pan to form 4 pancakes; flatten slightly. Cook about 5 minute, turning once, until golden brown on both sides. Keep warm on a rack set over a baking sheet in a low oven. Repeat with the remaining potato mixture and 1 1/3 tablespoons of oil.
Top each pancake with a teaspoon of sour cream or yogurt and sprinkle with fresh dill. Serve at once.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.