Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: 2 latkes and about 2 tbsp. sour cream mixture)
Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

How to Make It

Step 1

Preheat oven to 250°F.

Step 2

Combine grated potatoes, beets, and onion in a colander; drain 15 minutes, pressing mixture occasionally with a spoon to extract liquid. Place potato mixture in a clean kitchen towel; squeeze out excess liquid. Place potato mixture in a bowl.

Step 3

Place 2 cups beet greens in a saucepan filled with boiling water; cook 1 minute. Plunge greens into a bowl filled with ice water; drain. Squeeze dry with paper towels; coarsely chop.

Step 4

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add beet greens, flour, salt, and pepper to potato mixture, stirring to combine. Stir egg and egg white into potato mixture.

Step 5

Heat a large skillet over medium-high. Add 5 teaspoons oil; swirl to coat. Spoon potato mixture loosely into a 1/4-cup dry measuring cup, filling about two-thirds full. Add mixture to pan, and flatten slightly. Repeat procedure 4 times to form 5 latkes. Cook 3 to 4 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven at 250°F. Repeat procedure twice with remaining 10 teaspoons oil and remaining potato mixture, adding an extra latke to the pan during the last batch to yield 16 latkes total.

Step 6

Combine sour cream with dill and horseradish; serve with latkes.

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