This recipe was also shared with us by @rmkunsberg. We love this modern, healthier spin to the traditional latkes. Not only do we think these beet latkes are tasty, but 6 out of 6 Palamity kiddos loved them too!
Recipe adapted from www.cookinglight.com
Ready in 50 minutes – Makes 16 – 20 latkes
To make this recipe you’ll need:
- 3 cups Russet potatoes, peeled and shredded
- 2 cups beets, peeled and shredded
- 1 cup white onion, grated
- 2 cups beet greens
- 6 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large egg
- 1 large egg white
- 5 tablespoons vegetable oil
- Sour cream and/or applesauce for serving
Preheat the oven to 250°F. Combine the shredded potatoes, beets, and onion in a colander; drain for approximately 15 minutes, pressing mixture occasionally with a spoon to extract the liquid. Place the potato mixture in a clean kitchen towel; squeeze out excess liquid. Place the potato mixture in a bowl and set aside.
Place the beet greens in a saucepan filled with boiling water; cook 1 minute. Plunge the greens into a bowl filled with ice water; drain. Squeeze dry with paper towels; coarsely chop.
Add the beet greens, flour, salt, and pepper to the potato mixture, stirring to combine. Stir the egg and egg white into the potato mixture.
Heat a large skillet over medium-high. Add 5 teaspoons of oil; swirl to coat. Spoon the potato mixture loosely into a 1/4-cup measuring cup, filling about two-thirds full. Add the mixture to the pan, and flatten slightly. Repeat this process to fit 4-5 latkes in the pan at once. Cook 3 to 4 minutes on each side or until golden brown. Place the latkes on a baking sheet; keep warm in the oven at 250°F. Repeat this process with the remaining oil and remaining potato mixture, until all the latkes have been cooked.
Serve with sour cream and/or applesauce.
- You can use red beets, golden beets, or a combination of the two.