When I think of Hanukkah, images of sizzling latkes, their golden edges promising warmth and flavor, immediately come to mind. While the classic potato latke holds a special place in my heart, this year, I’m adding a twist to the tradition: vibrant beet latkes.
Imagine a platter piled high with these ruby-red delights, their earthy sweetness a delightful counterpoint to the creamy dill sour cream. They’re visually stunning and surprisingly easy to make. Whether you’re a seasoned latke pro or a kitchen novice, this recipe is sure to impress.
Bringing the Colors of Hanukkah to your Kitchen
This recipe is inspired by my love for incorporating fresh, seasonal ingredients into traditional dishes. Beets, with their vibrant color and earthy sweetness, felt like the perfect addition to brighten up the Hanukkah table.
Tofu-latkes-grating-potato
Image: Get those beets ready for grating! Using a food processor makes this step a breeze.
Ingredients You’ll Need:
- 3 large potatoes, peeled and quartered
- 3 medium beets, peeled and quartered
- 1 yellow onion, peeled and quartered
- 1 tablespoon matzoh meal (or all-purpose flour)
- 1 large egg, beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Dill Sour Cream Sauce:
- 1 cup sour cream
- Juice of ½ lemon
- 1 tablespoon chopped fresh dill
Let’s Get Cooking!
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Prep Your Veggies: The key to perfectly crisp latkes is removing excess moisture from the potatoes and beets. After shredding them (a food processor is your best friend here!), place them in a colander and press out any excess liquid.
Tofu-latkes-drying
Image: Removing excess moisture ensures those latkes get crispy and golden brown. -
Mix It Up: In a large bowl, combine the shredded potatoes and beets, shredded onion, matzoh meal, egg, salt, and pepper. Mix well to ensure everything is evenly incorporated.
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Time to Fry: Heat a generous amount of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully drop spoonfuls of the latke mixture into the hot oil. Don’t overcrowd the pan!
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Golden and Crisp: Fry the latkes for about 3 minutes per side, or until they develop a beautiful golden-brown crust.
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Extra Crispy: For latkes with an irresistible crunch, transfer them to a parchment-lined baking sheet and bake in a preheated 300°F oven for an additional 5 minutes.
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The Finishing Touch: While the latkes are baking, prepare the dill sour cream sauce. Combine sour cream, lemon juice, and fresh dill in a small bowl.
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Serve and Enjoy: Arrange your crispy beet latkes on a platter and serve them warm with the refreshing dill sour cream sauce.
Robert Kline Art’s Tips for Latke Perfection:
- Get Creative: Feel free to experiment with different herbs and spices in your latkes. A pinch of garlic powder or a sprinkle of smoked paprika can add another layer of flavor.
- Make it a Family Affair: Get your family involved in the kitchen! Grating the vegetables and shaping the latkes can be a fun activity for all ages.
- Double the Batch: Latkes freeze beautifully! Make a double batch and freeze some for a quick and delicious snack or side dish later.
This Hanukkah, impress your loved ones with these stunning beet latkes. They’re a delightful twist on a traditional favorite and are sure to become a new family favorite.
Want more creative craft and recipe ideas? Explore the Robert Kline Art website for unique gifts and inspiration!
What are your favorite Hanukkah recipes? Share your culinary creations and tag us on social media!