Ingredients
- 1 pound red beets
- 2 large eggs, beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- A couple sprinkles black pepper
- 1/2 cup olive oil
- Sour cream and chopped roasted poblanos, for garnish (optional)
Beet Latkes with Sour Cream
Gary Mobell and Luis Galvez | Delicious Living- Serves: 12 people
This bright red latke is a festive variation of the traditional potato latke. Beets grate nicely and form the perfect consistency for a latke. Be careful though: Beets produce lots of juice when grated, so be sure to wear gloves and an apron to prevent stains. This recipe is also a wonderful way to introduce this healthy vegetable to children.
Directions
- Peel beets with a vegetable peeler and coarsely grate by hand or with a food processor grater. Drain any access liquid with paper towels or a dry cloth. (Beets stain and are very messy, so wear your apron!) Place in a bowl and mix with beaten eggs, flour, cumin, cinnamon, salt and pepper.
- In a 12-inch or slightly larger nonstick pan, begin to heat olive oil over medium heat. Pat beet mixture into 3-inch round patties, making sure they are well condensed and sticking together nicely.
- Place 4 latkes in the pan at a time and fry on each side until brown and crispy. Each family likes their latkes at different consistencies, from slightly browned to almost black and very crispy. Remove latkes from oil and place on a platter layered with paper towels. Repeat until all latkes are made.
- Drizzle with sour cream or serve sour cream on the side. Add a couple chopped roasted poblanos for added color and flavor, if desired.
In marketing natural products in the food service industry, we have gone out of our way to define natural as we all did years ago in the natural products industry. No artificial flavors, colors, minimally processed, no preservatives and now, non-GMO. I vote to maintain natural as a certification that our industry supports and defines.
on Apr. 25, 2012