A couple of years ago we were celebrating my hippest friend’s graduation from the Rhode Island School of Design, and visited a local vegetarian restaurant The Garden Grille. When perusing the Menu, her veg-skeptical father shouted “Beet Latkes!?!” and so I ordered them and forced him to try. Man, were they good.
I love a good latke, there is really nothing like them. I have been picking up beets almost every week here at the farmer’s market, and had been looking for easy ways to prepare them, when I had a vision of those latkes we celebrated with not so long ago. And guess what? My friends father? He loved ’em!! (And if Fred likes them, so will you).
Beet Latkes
(Warning: Your kitchen may be filled with pink smudges after this cooking adventure)
2 Beets, Shredded
1 Potato, Shredded
1 Onion, Shredded
2 Large eggs, Beaten
1/4 cup of AP Flour
Salt, Pepper, and Spices to taste
About 4 Tbsp Olive or Vegetable Oil
Shred veggies with a vegetable (or cheese grater like I did) and combine in a large bowl. Add 2 beaten eggs and mix thoroughly. Mix in flours and spices to taste.
Heat vegetable oil or olive oil in a large skillet, enough generously cover the bottom of the pan. Turn stove top to high heat, until glistening. Add 1 Tbsp latke mix and press down with fork. After 2-3 minutes, or until brown, flip to cook other side. Transfer to a plate covered with a towel to collect excess oil, and repeat until batter is gone. Makes about two dozen. Enjoy on salads, or alone to dip in your favorite sauce or sour cream.
