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 and texture contrast.
Ingredients
Latkes
- 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 beets and onion: 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 ensure crispy latkes.
- Mix the latke batter: Transfer the grated beets and onion to a large bowl. Add the lightly beaten eggs, flour, salt, pepper, garlic powder, and dried thyme if using. Mix until all ingredients are well combined.
- Heat the oil: Pour vegetable oil to a depth of about ¼ inch in a skillet and heat over medium-high until shimmering but not smoking, ready for frying.
- Fry the latkes: Scoop approximately 2 tablespoons of the beet mixture for each latke into the hot oil. Flatten each slightly with the back of the spoon or spatula. Fry for 3 to 4 minutes on each side until golden brown and crispy.
- Drain excess oil: Once cooked, transfer latkes to a plate lined with paper towels to drain excess oil and retain crispiness.
- Add goat cheese: While latkes are still warm, sprinkle crumbled goat cheese on top of each one so it softens slightly.
- Serve: Serve the beet and goat cheese latkes immediately with optional sour cream, Greek yogurt, or fresh herbs like dill, parsley, or chives for extra flavor and freshness.
Notes
- To save time, prep beets a day ahead and store them wrapped in paper towels in the fridge to maintain freshness.
- For a gluten-free version, substitute all-purpose flour with potato starch or gluten-free flour to accommodate dietary needs.
- Keep cooked latkes warm by placing them in a 200°F (93°C) oven while you fry the remaining batches to maintain crispiness and temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Side Dish
- Method: Frying
- Cuisine: Jewish / Fusion
