Recipe: Beet Latkes

A couple of years ago we were celebrating my hippest friend’s graduation from the Rhode Island School of Design, and visited a local vegetarian restaurant The Garden Grille. When perusing the Menu, her veg-skeptical father shouted “Beet Latkes!?!” and so I ordered them and forced him to try. Man, were they good.

I love a good latke, there is really nothing like them. I have been picking up beets almost every week here at the farmer’s market, and had been looking for easy ways to prepare them, when I had a vision of those latkes we celebrated with not so long ago. And guess what? My friends father? He loved ’em!! (And if Fred likes them, so will you).

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Beet Latkes

(Warning: Your kitchen may be filled with pink smudges after this cooking adventure)

2 Beets, Shredded

1 Potato, Shredded

1 Onion, Shredded

2 Large eggs, Beaten

1/4 cup of AP Flour

Salt, Pepper, and Spices to taste

About 4 Tbsp Olive or Vegetable Oil

Shred veggies with a vegetable (or cheese grater like I did) and combine in a large bowl. Add 2 beaten eggs and mix thoroughly. Mix in flours and spices to taste.

Heat vegetable oil or olive oil in a large skillet, enough generously cover the bottom of the pan. Turn stove top to high heat, until glistening. Add 1 Tbsp latke mix and press down with fork. After 2-3 minutes, or until brown, flip to cook other side. Transfer to a plate covered with a towel to collect excess oil, and repeat until batter is gone. Makes about two dozen. Enjoy on salads, or alone to dip in your favorite sauce or sour cream.

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