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.
Course Breakfast, Brunch, Snack
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 4Servings of 3 Latkes
1-2MediumPotatoes(6-8 oz) Any variety, peeled if desired
Applesauceoptional, for serving
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.
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.
Beet and Goat Cheese Latkes Recipe from Slumber & Scones https://www.slumberandscones.com/beet-goat-cheese-latkes/