Kevin Johnson Grange Hall Beet and Potato Latkes

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)
  • Rinse the grated potatoes in a bowl of cold water. Remove the potato shred with your fingers to a clean kitchen towel. Roll up in the towel and squeeze dry.

  • Place the beets and onions in a large colander and strongly squeeze out the excess moisture.

  • 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.

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