BEET LATKES
Don't let potatoes have all the pancake fun. Try supplementing the spuds with shredded beets-they impart an earthy flavor and a stunning crimson hue.
Provided by Martha Stewart
Categories Appetizers
Time 55m
Yield Makes 24
Number Of Ingredients 9
Steps:
- In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and beets. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
- Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
- Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
- Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with creme fraiche, trout, chives, and pepper.
CARROT-AND-BEET LATKES
The beets turn these traditional latkes into a modern and festive shade of red, while carrots add a note of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
- Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
CUMIN-SCENTED BEET LATKES
Mix and match: Pair these and the [gingered carrot latkes](/recipes/recipe_views/views/231264) with the celery relish and the apple salsa.
Yield Makes about 15
Number Of Ingredients 11
Steps:
- Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
- Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
- Serve latkes with relish and salsa.
BEET-DILL LATKES
Latkes may be a Hanukkah favorite, but with beets and dill added to the potato mixture and a bright lemony yogurt sauce for serving, this version is equally suited for spring. And as long as you use matzo and not flour, they can be served at Passover.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 latkes
Number Of Ingredients 12
Steps:
- Whisk the yogurt with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the lemon zest in a small bowl until smooth. Refrigerate until ready to serve.
- Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg, grated beet, matzo meal or flour, dill and coriander to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat.
- Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes.
- Serve with the yogurt sauce.
BEET AND CARROT LATKES
These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots.
Provided by Food Network Kitchen
Time 40m
Yield about 12 latkes
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F.
- Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley. Add the flour and egg and stir until thoroughly combined.
- Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
- Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
- Serve with sour cream.
BEET-AND-POTATO LATKES
Though traditionally served at Hanukkah, latkes can also be enjoyed at Passover if matzo meal is used rather than flour. Here, some of the potatoes are replaced with beets, which add color and earthiness to the latkes.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F. Set a wire rack on a rimmed baking sheet. Peel and rinse the potatoes, then grate on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander; season with 1 teaspoon salt and 1/2 teaspoon pepper. Squeeze the potato mixture with your hands to remove as much liquid as possible, transferring the mixture to a paper towel-lined plate as you go. Wipe out the bowl. Blot the potato mixture dry with paper towels and return to the dry bowl.
- Peel the beet and grate on the large holes of the box grater; add to the bowl with the potato mixture. Add the egg, matzo meal and parsley and stir to combine. Scoop tablespoonfuls of the potato mixture and tightly pack into 1-inch pancakes (about 24); transfer to a large plate.
- Heat 1/4 inch schmaltz or vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the pancakes and fry until browned and crisp, 3 to 4 minutes per side. Transfer to the prepared baking sheet; sprinkle with salt and keep warm in the oven (or serve at room temperature). Top as desired.
LATKES THREE WAYS: BEET, SWEET POTATO AND SUNCHOKE
Provided by Food Network
Time 55m
Yield 10 to 12 latkes
Number Of Ingredients 20
Steps:
- For the latkes: Grate the beet, sweet potato or sunchokes into a medium bowl. Grate the potato and onion into the same bowl. Transfer the mixture to a cheesecloth or clean kitchen towel and squeeze out all of the liquid. Really squeeze hard! The more moisture you can get out now, the crispier the latkes will be. In a medium bowl, mix together the squeezed-out mixture with the eggs, flour, kosher salt, and pepper until thoroughly combined.
- In a medium nonstick skillet, heat 2 tablespoons of the grapeseed oil over medium-high heat. Divide the latke mixture into equal portions. Place 3 latkes in the skillet at a time. Keep them spaced out and don't overcrowd. I like to press down a little with the spatula to flatten the latke a bit after flipping to get it a little thinner, so that it's extra crispy. Fry until golden and crispy around the edges, 2 to 3 minutes. Carefully flip the latkes and fry the second side until crisp, pressing down with a spatula as it cooks, another 2 to 3 minutes. When the latkes are done and dark golden all over, place on a paper towel lined plate and season with sea salt. Repeat with the remaining 2 tablespoons grapeseed oil and latke mixture. Transfer to a serving plate. Serve with either Chive Sour Cream, Roasted Lemons, applesauce, or all three, and mint.
- In a medium bowl, combine the sour cream, chives, mint, and a generous pinch of salt. Mix thoroughly and set aside.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the lemon slices in a single layer on the baking sheet, drizzle with the olive oil, and season with the salt. Roast until lightly golden, about 5 minutes. Set aside.
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