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, combining earthy beets with tangy goat cheese for a delightful flavor contrast.
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 Vegetables: Grate beets and onion using a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible to avoid soggy latkes.
- Mix Batter: Transfer the squeezed vegetables into a large bowl. Add the lightly beaten eggs, flour, salt, black pepper, garlic powder, and dried thyme (if using). Mix thoroughly until all ingredients are well combined.
- Heat Oil: Heat about ¼ inch of vegetable oil in a skillet over medium-high heat. Heat the oil until it shimmers, indicating it is hot enough for frying.
- Fry Latkes: Scoop approximately 2 tablespoons of the batter per latke into the hot oil, flattening each slightly with the back of a spoon. Fry each latke for 3 to 4 minutes on each side until they turn golden brown and crispy.
- Drain and Top: Remove cooked latkes from the skillet and drain them on a paper towel–lined plate to remove excess oil. While still warm, sprinkle each latke with crumbled goat cheese for added creaminess.
- Serve: Serve the beet and goat cheese latkes immediately, optionally accompanied by sour cream or Greek yogurt and garnished with fresh herbs like dill, parsley, or chives for a fresh and tangy finish.
Notes
- To save time, prepare and grate the beets a day ahead, storing them wrapped in paper towels in the refrigerator to maintain freshness.
- For a gluten-free version, substitute the all-purpose flour with potato starch or a certified gluten-free flour blend.
- Keep cooked latkes warm by placing them in a preheated oven at 200°F while frying additional batches.
- Squeezing out as much moisture as possible from the grated beets and onion is key to achieving crisp latkes.
- You can experiment with herbs and spices such as adding smoked paprika or fresh thyme for different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Side Dish
- Method: Frying
- Cuisine: Jewish / Fusion
