Description
A vibrant twist on classic latkes, these crispy beet fritters are paired with creamy goat cheese. Perfect as an appetizer, holiday side dish, or unique brunch bite, these beet and goat cheese latkes offer a colorful and flavorful alternative to traditional potato latkes.
Ingredients
Main Ingredients
- 3 medium beets, peeled and grated
- 1 small onion, grated
- 2 large eggs, lightly beaten
- ⅓ cup all-purpose flour (or matzo meal)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme (optional)
- 4 oz goat cheese, crumbled
- Vegetable oil, for frying
For Serving (optional)
- Sour cream or Greek yogurt
- Extra goat cheese crumbles
- Fresh herbs (dill, parsley, or chives)
Instructions
- Prepare the Vegetables: Grate the beets and onion using a box grater or food processor. Place the grated vegetables in a clean kitchen towel and squeeze out as much liquid as possible to ensure the latkes get crispy.
- Mix the Batter: Transfer the squeezed vegetables to a large bowl. Add the lightly beaten eggs, flour, salt, black pepper, garlic powder, and dried thyme (if using). Mix everything together until thoroughly combined.
- Heat the Oil: Heat about ¼ inch of vegetable oil in a skillet over medium-high heat until shimmering and hot enough for frying.
- Fry the Latkes: Scoop approximately 2 tablespoons of the beet mixture per latke into the hot oil, flattening each slightly with a spatula. Cook for 3–4 minutes on each side until golden brown and crisp.
- Drain the Latkes: Remove the cooked latkes from the skillet and drain them on a paper towel–lined plate to absorb excess oil.
- Add Goat Cheese and Serve: While the latkes are still warm, sprinkle crumbled goat cheese over each one. Serve immediately with optional sour cream, Greek yogurt, or fresh herbs like dill, parsley, or chives for added flavor.
Notes
- To save time, prep and grate the beets a day ahead; store wrapped in paper towels in the refrigerator to keep fresh.
- For a gluten-free version, substitute the all-purpose flour with potato starch or a gluten-free flour blend.
- Keep cooked latkes warm by placing them in a 200°F (93°C) oven while frying remaining batches.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Side Dish
- Method: Frying
- Cuisine: Jewish / Fusion
