Beet And Red Onion Potato Latkes With Carrot Puree And Horseradish And Caraway Creme Fraiche Recipes

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BEET AND CARROT LATKES



Beet and Carrot Latkes image

These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots.

Provided by Food Network Kitchen

Time 40m

Yield about 12 latkes

Number Of Ingredients 10

3/4 pound russet potatoes, peeled
1/2 pound carrots, peeled
1 small onion
Kosher salt and freshly ground black pepper
1 cup shredded beets
2 tablespoons chopped fresh parsley
1/3 cup all-purpose flour or matzo meal
1 large egg, beaten
Vegetable oil or rendered chicken or duck fat, for frying
Sour cream, for serving

Steps:

  • Preheat the oven to 250 degrees F.
  • Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley. Add the flour and egg and stir until thoroughly combined.
  • Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
  • Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
  • Serve with sour cream.

CARROT-AND-BEET LATKES



Carrot-and-Beet Latkes image

The beets turn these traditional latkes into a modern and festive shade of red, while carrots add a note of sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen

Number Of Ingredients 11

1 small white onion, grated on the large holes of a box grater or minced
1 teaspoon fresh lemon juice
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound carrots (about 4 medium), peeled and grated on the large holes of a box grater
1/4 pound beets (about 2 medium), peeled and grated on the large holes of a box grater
1/4 pound russet potato (about 1 small or 1/2 medium), peeled and grated on the large holes of a box grater
Peanut oil, for frying
Pink Applesauce, for serving (optional)

Steps:

  • In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
  • Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
  • Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

BEET LATKES



Beet Latkes image

Don't let potatoes have all the pancake fun. Try supplementing the spuds with shredded beets-they impart an earthy flavor and a stunning crimson hue.

Provided by Martha Stewart

Categories     Appetizers

Time 55m

Yield Makes 24

Number Of Ingredients 9

1/3 cup potato starch
1/4 teaspoon baking powder
Kosher salt and freshly ground black pepper
1 pound russet potatoes (about 2)
1 medium onion (8 ounces)
1 pound peeled beets (about 2 large or 4 small)
2 large eggs, lightly whisked
Safflower oil, for frying
Flaky salt, creme fraiche, smoked trout, and minced fresh chives for serving

Steps:

  • In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and beets. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
  • Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
  • Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
  • Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with creme fraiche, trout, chives, and pepper.

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