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Ruby Red Beet Latkes with Cumin

Author: Samantha Ferraro


  • 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.