Beet and Goat Cheese Latkes
A fun twist on a Hanukkah favorite, these latkes feature both beets and potatoes, combined with goat cheese and fried. Top with a dollop of applesauce.
Servings 4 Servings of 3 Latkes
Calories 221kcal
Ingredients
- 2-4 Medium Beets (8-12 oz)
- 1-2 Medium Potatoes (6-8 oz) Any variety, peeled if desired
- 2 Eggs
- 4 oz Goat Cheese
- 1/2 tsp Sea Salt
- Applesauce optional, for serving
Instructions
- Peel the beets, and wash or peel the potatoes as desired. Then, use the large side of a box grater to shred the beets and potatoes into a large bowl. Toss to combine.
- Add the eggs and goat cheese to the bowl. Mix until everything is combined, but not necessarily uniform. It's okay to have some big chunks of cheese.
- In a flat bottomed, high-sided pan, heat a thin layer of oil until hot. To test the oil, a drop of water when added should sizzle immediately.
- Using your hands, form the beet mixture into 2 ½-inch diameter patties, about ½-inch thick, and add them to the hot oil, in batches of 3-4, depending on your pan size.
- Cook each 2-3 minutes per side until browned and crispy. Once fried, place the latkes on a paper towel lined plate and immediately sprinkle them with pinch of salt.
- Let cool 5-10 minutes, and then serve warm with a dollop of applesauce on top.
Notes
- Make ahead tip: These are best served immediately after frying. If you need to make them in advance, you can fry them only a few hours early, and store at room temperature. Before serving, reheat in the oven at 350F for about 10 minutes or until warmed through.
- For the brilliant red color, use red beets. However, golden beets have a flavor that is not as robust, that many people enjoy more. For the potatoes, you can use any type. Starchier potatoes like russets will fry up crispier than other varieties.