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.
I threw in some potato for that common feel and just a dusting of cumin, which paired perfectly with the sweetness of the beets.
More frying inspiration
Ruby Red Beet Latkes with Cumin
- 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.