Recipe courtesy of Joan Schwartz and Joel Patraker

Kevin Johnson Grange Hall Beet and Potato Latkes

  • Yield: 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)


  1. 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.
  2. Place the beets and onions in a large colander and strongly squeeze out the excess moisture.
  3. In a bowl, stir together the potato, beets, onion, eggs, flour, salt, and pepper to taste.
  4. 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.
  5. Top each pancake with a teaspoon of sour cream or yogurt and sprinkle with fresh dill. Serve at once.
Let's Get Cooking!

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2 Reviews


Turned out amazing. I used refined coconut oil, and not as much as the recipe called for. Both of my picky kids (5 and 9) ate them -- so got a bunch of healthy beets in them. Definitely going to make this again for them (and me!). I didn't have yogurt, so I just topped them with ketchup.

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