Description
A vibrant twist on classic latkes, these crispy beet fritters are paired with creamy goat cheese. Perfect as an appetizer, holiday side dish, or unique brunch bite.
Ingredients
Beet Latkes:
- 3 medium beets, peeled and grated
- 1 small onion, grated
- 2 large eggs, lightly beaten
- ⅓ cup all-purpose flour (or matzo meal)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme (optional)
Additional Ingredients:
- 4 oz goat cheese, crumbled
- Vegetable oil, for frying
- For Serving (optional): Sour cream or Greek yogurt, Extra goat cheese crumbles, Fresh herbs (dill, parsley, or chives)
Instructions
- Grate Beets and Onion: Grate beets and onion using a box grater or food processor. Squeeze out excess liquid with a kitchen towel.
- Mix Ingredients: Combine grated beets and onion with eggs, flour, salt, pepper, garlic powder, and thyme in a bowl.
- Heat Oil: Heat oil in a skillet over medium-high heat.
- Cook Latkes: Spoon mixture into skillet, flatten, and cook until golden and crisp on both sides.
- Drain and Top: Drain latkes on paper towels and top each with crumbled goat cheese while warm.
- Serve: Serve hot with sour cream, yogurt, or fresh herbs as desired.
Notes
- To save time, prep beets a day ahead and store them wrapped in paper towels in the fridge.
- For a gluten-free version, substitute flour with potato starch or gluten-free flour.
- Keep latkes warm in a 200°F oven while cooking batches.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Side Dish
- Method: Pan-Fried
- Cuisine: Jewish / Fusion
Nutrition
- Serving Size: 1 latke
- Calories: 120
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
