When Christmas and Hanukkah fall on the same day, you’re almost obligated to make a breakfast dish that honors both holidays. Shalommmm. Let's talk about beet latkes. Mixing bright ruby red beets with potatoes adds festive color to traditional potato pancakes without sacrificing the consistency that you love so dearly. To make potato-beet latkes, you can either shred both vegetables by hand with a grater, or use a food processor to speed up the process. The beets will produce lots of juice, so wear gloves and an apron to save your clothes. These latkes tend to absorb oil very quickly, so make sure the oil is hot before frying. Drop a tiny amount of the beet-and-potato-mixture into the oil to test if it’s ready. Start cooking when the oil bubbles up.
2 medium beets
1 medium potato, peeled
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
¼ cup canola oil
Sour cream, for serving
How to Make It
Shred beets and potato using the large holes of a box grater.
Combine shredded beets, shredded potato, and the next 4 ingredients through flour in a large bowl. Mix until well combined.
Heat oil in a large skillet over medium high heat. Divide mixture into 6 to 8 latkes and fry for 2 to 3 minutes on each side or until golden brown.
Remove and place on paper-towel-lined plate to absorb excess oil.