Turning Tradition Pink | The Jewish Week | Food & Wine

Turning Tradition Pink

Facebook icon
Twitter icon
Digg icon
e-mail icon
Turning Tradition Pink

Adding beets to Chanukah latkes makes a holiday treat even more fun.

Well, Thanksgivukkah is safely in the past, so instead of focusing on Chanukah-Thanksgiving mash-ups, we can stick solely to dishes for the Festival of Lights.

Latkes might be one of my favorite foods of all time (not exaggerating at all), and while obviously I love the classic, it's fun to mix things up as well. (In the past I've brought you zucchini latkescurried sweet potato latkes and cauliflower latkes). This year, I thought of going pink - with beets, of course! The beets add a nice, mellow sweetness to the latkes, though they don't get quite as cripsy as an all-potato variety do.

I'm normally against adding flour to latkes, but with the beets it's kind of a necessity to get them to stay together as a patty. You may need to adjust the amount to your liking. Peeling and grating the beets can turn your hands a bit pink but it generally washes away with a good scrubbing. Your clothes will be harder, though - I recommend an apron.

Chag sameach!

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Servings & Times
Yield:
  • Makes 6 servings
Active Time:
  • 15 min
Total Time:
  • 30 min
Ingredients

1 large or 2 small potatoes

2 medium beets

1 large egg

about 1/4 cup flour

1 teaspoon salt

1/2 teaspon ground pepper

canola oil, for frying

Steps
  1. Peel the potatoes and beets. Grate them in a food processor or by hand into a large bowl. Stir together until evenly mixed.
  2. Add in the egg, flour, salt and pepper and stir to combine.
  3. Add enough oil to just coat the bottom of a non-stick frying pan. Heat over a medium flame (test readiness by throwing a piece of potato in - if it sizzles, you're ready).
  4. Add about 1/4 cup full of latke mixture to the hot oil and press down to form a patty. Don't overcrowd. Cook the latkes for 3-5 minutes on each side until crispy brown. Repeat with remaining mixture, adding more oil to the pan as necessary. Serve hot (ideally immediately).