Recipe courtesy of Joan Schwartz
and
Joel Patraker
Kevin Johnson Grange Hall Beet and Potato Latkes
- Yield: Makes tweleve 3-inch pancakes,
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 412
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 72
- Sodium
- 538
Ingredients
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)
Directions
- 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.