Latkes with Roasted Beets and Sour Cream
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Prep Time: 30 minutes
Cook Time: 90 minutes
Earthy roasted beets and tangy sour cream are the perfect partners for piping-hot potato latkes. If you’d like to keep your red beets from bleeding onto the golden ones, dress the two types of beets in separate bowls. Or use Chioggia beets, which have pretty concentric rings of red and white, instead of the red and golden beets.
For the roasted beets:
- 1 large red beet
- 1 large golden beet
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 Tbs. fresh lemon juice
- 2 Tbs. chopped fresh flat-leaf parsley
For the latkes:
- 2 lb. (1 kg) russet potatoes, peeled
- 1 large yellow onion, peeled, ends trimmed and halved lengthwise
- 2 eggs, lightly beaten
- 2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 3 Tbs. all-purpose flour
- Olive oil for frying
Sour cream for serving
- Flaky sea salt for serving
Directions:Preheat an oven to 400°F (200°C).
To make the topping, place each beet on a separate sheet of aluminum foil. Drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Wrap the foil around the beets and place on a baking sheet. Roast until the beets are tender when pierced with a paring knife, about 1 hour. Let cool to room temperature.
Peel the beets and cut each into 8 wedges. Cut each wedge into slices about 1/8 inch (3 mm) thick. Transfer to a bowl and toss with the remaining 2 Tbs. olive oil, the lemon juice and parsley. Season with salt and pepper. Set aside.
Reduce the oven temperature to 250°F (120°C). Line a baking sheet with paper towels.
To make the latkes, using the fine grating attachment of a food processor, grate the potatoes and the onion into a bowl. Transfer the mixture to a kitchen towel and squeeze to remove the excess liquid.
In a large bowl, beat the eggs with the salt and pepper. Add the grated potatoes and onion and the flour and toss to thoroughly combine.
In a large fry pan over medium heat, pour olive oil to a depth of 1/2 inch (12 mm). Heat the oil until almost smoking. Working in batches, drop the batter into the oil, using 1 heaping Tbs. per latke. Press down on the latkes with the back of a spatula and cook until crisp and golden brown, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.
To serve, top each latke with a dollop of sour cream and divide the beet slices equally among the latkes. Sprinkle lightly with flaky sea salt and serve immediately. Makes about 3 dozen latkes; serves 12.
Williams-Sonoma Test Kitchen