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    Home » Recipes » Vegetarian Recipes

    Ruby Red Beet Latkes with Cumin

    Published: Dec 10, 2012 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 35 Comments

    Jump to Recipe

    Beet latkes are perfect for Hanukkah with a gorgeous bright red color and a warm cumin undertone.

    Ruby Red Beet Latkes via LittleFerraroKitchen.com

    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.

    I threw in some potato for that common feel and just a dusting of cumin, which paired perfectly with the sweetness of the beets.

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    Ruby Red Beet Latkes with Cumin

    Samantha Ferraro

    LittleFerraroKitchen.com

    Beet latkes are perfect for Hanukkah with a gorgeous bright red color and a warm cumin undertone.
    5 from 35 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine Jewish
    Servings 10 latkes
    Calories 296 kcal

    Ingredients
     
     

    • 3 medium red beets peeled
    • ½ red onion cut in quarters
    • 1 medium Yukon gold potato peeled
    • 3 eggs whisked
    • ¼ cup matzo meal
    • 1 teaspoon cumin
    • Salt and pepper to taste
    • Canola oil for frying

    Instructions
     

    • 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 ¼in 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.

    Notes

    Yields about 10 latkes

    Nutrition

    Calories: 296kcalCarbohydrates: 45gProtein: 14gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 246mgSodium: 197mgPotassium: 922mgFiber: 6gSugar: 10gVitamin A: 412IUVitamin C: 25mgCalcium: 85mgIron: 4mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. Helen says

      March 30, 2020 at 10:28 am

      5 stars
      What a pretty color they are from the beets.

      Reply
      • Samantha says

        March 31, 2020 at 8:15 am

        I just LOVE beets!! and they do keep their color mostly. Thank you Helen!

        Reply
    2. Esti says

      November 06, 2013 at 7:50 pm

      5 stars
      Sounds delicious!

      Reply
    3. Fonda says

      December 14, 2012 at 5:37 am

      5 stars
      I can't wait to try your recipe-- but it will probably be post-Chanukah. So far this Chanukah, I’ve made potato latkes and sufganiot, and the smell of fried food is permeating in our apartment. Aside from opening all the windows while frying, any other ideas to clear the air, lest the odor/aroma will linger long after Chanukah is gone… when I’ll need to start my diet!

      Reply
    4. Gianna says

      December 12, 2012 at 10:09 am

      5 stars
      They look delicious!

      Reply
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