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Beetroot Latkes

Jewish · Lunch · Easy

Beetroot Latkes

Total
40 min
Prep
20 min
Serves
2
Calories
430
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Ruby beet fritters crisp at the edges with cumin, caraway and lemon, served beside peppery arugula and a cool mint-yogurt spoonful.

Squeezing the grated beets makes Beetroot Latkes easier to flip and gives their edges a chance to crisp. A little flour and egg hold the strands together without turning the mixture into a heavy batter.

Use raw beets and grate them finely enough to soften in the pan. The short oven finish sets the center while you mix the mint yogurt and put the salad together.

CrispyFreshWeeknightVegetarianNut-free

Method

  1. Heat the oven to 350°F (175°C). Squeeze grated beets firmly in a clean towel to remove excess liquid. Mix with egg, flour, garlic, caraway seeds, cumin, lemon zest, salt and black pepper.

  2. Heat canola oil in a large nonstick skillet over medium heat. Shape the mixture into six thin latkes and fry for per side until browned and firm enough to turn.

  3. Transfer to a sheet pan and bake for until tender through the middle and the egg mixture is fully set.

  4. Mix Greek yogurt with mint and half the lemon juice. Toss arugula and cherry tomatoes with the remaining juice and serve alongside the latkes and yogurt.

Forkue tips

  • Flatten the latkes to about 1/3 inch thick; thick mounds can brown before the grated beet softens.

Storing and reheating

Refrigerate latkes for 3 days and re-crisp at 400°F (200°C). Keep yogurt and undressed salad separate; dress the greens only when serving.

Kitchen gear

Nonstick skilletTop picks on AmazonSheet panTop picks on AmazonBox graterTop picks on Amazon
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Nutrition per serving, estimated

430Calories
16gProtein
47gCarbs
21gFat

Beetroot Latkes: FAQ

Can I use cooked beets?

Raw grated beets give a firmer fritter. Cooked beets release more moisture and need extra squeezing, so the texture will be softer.

Why do the latkes fall apart?

Excess beet juice or flipping too early can weaken them. Squeeze the beets well and wait for a firm browned underside before turning.

How do I store and reheat Beetroot Latkes?

Refrigerate latkes for 3 days and re-crisp at 400°F (200°C). Keep yogurt and undressed salad separate; dress the greens only when serving.

How long does Beetroot Latkes take?

About 40 min in total: 20 min prep and 20 min cooking.

What do I need to make Beetroot Latkes?

The key ingredients are beets, egg, all-purpose flour, garlic, caraway seeds and ground cumin, plus pantry basics.

Any tips for Beetroot Latkes?

Flatten the latkes to about 1/3 inch thick; thick mounds can brown before the grated beet softens.

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