Beet-and-Potato Latkes
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 217
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 30
- Sodium
- 258
- Total: 40 min
- Active: 35 min
Ingredients
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)
Directions
- 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.