Tender beet and creamy gold potato latkes flavored with plenty of fresh thyme are a warming wintry treat. They'll add a healthful pop of color to your Chanukah spread.
Don't tell the other latkes, but these just might be my favorites. Beets were born for this. In combination with creamy Yukon gold potatoes and plenty of onion, the beets manage to be both crispy and succulent. The fresh thyme adds wonderful flavor, but these are also excellent without it. You really want fresh thyme here, so if you don't have some on hand, leave it out and enjoy these without the herbs.
Making beet latkes
Like regular potato latkes, these beet latkes start out with grating potatoes and onions together. The potato-onion mix is then wrong out well in a kitchen towel, to encourage exterior crispiness. The beets are grated separately from the potato-onion base. Because they'll stain anything they touch, I don't wring them out. The mixture, before adding the eggs, will still be quite dry, like in the top left photo. The eggs will bind everything together, like in the top right photo.
You can scoop these onto an oiled skillet, or shape them into patties with your hands. Yep, your hands will be magenta for a little while, but I prefer to do it this way.
Looking for more veggie latkes?
- Carrot Latkes - similar to these beet latkes, with big carrot flavor.
- Griddled Zucchini Latkes with Labaneh and Za'atar - labaneh, a Middle Eastern yogurt cheese, and za'atar, the classic Middle Eastern spice mix, make these light zucchini latkes something special
- Or maybe you just need some Classic Potato Latkes? Don't we all?
Beet and Thyme Latkes (parve)
- Food processor with coarse grating disc
- 2 absorbent kitchen towels you don't mind getting dirty
- Large frying pan or skillet - cast iron works especially well
- Cooling rack, like you use for cookies
- 4 small beets, trimmed and peeled - or 2 larger ones
- 1 medium yellow potato, such as Yukon Gold - or 2 small
- 1 small onion
- 2 eggs - beaten with a fork
- ¼ Tbsp all-purpose flour - 25 g
- 1 Tbsp potato starch - omit it if you don't have
- 1 Tbsp fresh thyme leaves
- 2 tsp salt
- pinch black pepper
- ⅓ cup olive oil, for frying - use more or less as needed to cover the entire bottom of your frying pan
Grate and wring out the vegetables:
- Peel the onion and process using the coarse grating disc of your food processor.
- Peel the potatoes and process the potatoes. (You need not take the onion out before grating the potatoes.)
- Dump the grated potatoes and onions out onto a clean kitchen towel. Gather up the four corners of the towel and, working over the sink, wring out as firmly as you can. Set aside (inside the towel).
- Returning to the food processor, trim and peel the beets and process using the coarse grating disc.
Make the latke batter:
- To a mixing bowl, add the grated beats followed by the potato-onion mixture from the towel. The vegetables should be fairly dry. Add in the thyme leaves, flour, potato starch (if using), salt, and pepper, and toss to combine.
- Crack the eggs into a small bowl or measuring cup and beat lightly with a whisk or fork. Add them to the mixing bowl and fold to combine.
Fry the latkes:
- Heat the oil over medium heat until hot, but not smoking. When hot, drop the batter in large spoonfuls onto the hot oil. Alternately, you can use your hands to shape the batter into patties.
- Fry for about 3 minutes on the first side, until crisped and slightly browned. Using a flexible spatula, carefully flip the latkes and cook until on the second side, about 2 minutes.