Beet latkes are perfect for Hanukkah with a gorgeous bright red color and a warm cumin undertone.
I had so much fun experimenting with this new latke recipe just for this event. Based on a whim and trip to the farmers market and voila…beet latkes was born..
Similar to my moms traditional latkes, but this time I wanted to try something different. Beets have such a gorgeous and deep color and I wanted to see how these would fry up.
Some people mentioned adding cumin to the beet mixture and after testing with and without, cumin won. I thought the cumin would overpower the sweet beets but oh no…this latke turned out to be exotic and delicious.
I threw in some potato for that common feel and just a dusting of that cumin really paired perfectly with the sweetness of the beets.
Ruby Red Beet Latkes with Cumin
- 3 medium red beets peeled
- 1/2 red onion cut in quarters
- 3 small thin-skinned potatoes peeled
- 3 eggs whisked
- 1/4 cup matzo meal
- 1 tsp cumin
- Salt and pepper to taste
- Canola oil for frying
- Using a food processor with the small shredding blade, shred the beets, potatoes and onion. Use a dark colored kitchen towel to ring out any excess water from the vegetables.
- *There will be lots of moisture.
- In a large bowl, add the beet mixture, eggs, matzo meal, cumin and salt and pepper together and mix well. I use my hands at this step.
- Heat a large skillet with canola oil, about 1/4in high. Make sure oil is hot before frying by testing with a small piece of vegetable. It should sizzle when its ready. Use a regular table spoon to scoop mixture and carefully placing it in the hot oil.
- Allow to cook on first side for about 3 minutes and use a flat spatula to carefully turn latke over and cook other side for about 2-3 minutes/
- Place latkes on paper toweled lined plate r wire rack.