Best Beet Dill Latkes Recipes

Beet and Carrot Latkes image

Provided by Food Network Kitchen

Time 40m

Yield about 12 latkes

Number Of Ingredients 10

3/4 pound russet potatoes, peeled
1/2 pound carrots, peeled
1 small onion
Kosher salt and freshly ground black pepper
1 cup shredded beets
2 tablespoons chopped fresh parsley
1/3 cup all-purpose flour or matzo meal
1 large egg, beaten
Vegetable oil or rendered chicken or duck fat, for frying
Sour cream, for serving

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-Dill Latkes image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 12 latkes

Number Of Ingredients 12

1/2 cup plain whole-milk yogurt
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 teaspoon grated lemon zest
1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled
1 small onion
1 large egg, beaten
1 cup grated red beet
1/3 cup matzo meal or all-purpose flour
1/4 cup chopped fresh dill
1 teaspoon ground coriander
Vegetable oil or rendered chicken fat, for frying

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.