Some might say that it’s impossible to improve upon the traditional all potato latke, but this beet variety will give your grandma’s recipe a run for its money. The beets add both sweetness and body, which will appeal to both the makers and the eaters of said latkes.

By | November 01, 2013


Fit a food processor with the grating disc. Shred the potatoes. Place them in a colander and squeeze them to remove moisture. Place them in a large mixing bowl. Repeat with the beets.

Add garlic, beaten eggs, flour, salt and black pepper and use your hands to combine.

Place a 12-inch skillet over high heat. Add oil and heat until it shimmers. While oil heats, form the potato and beet mixture into patties, pressing firmly. Carefully place them into the hot oil and cook for 5 to 6 minutes on the first side, and 2 to 3 on the second side.

When latkes are finished cooking, place them on paper towels or newspaper to drain.

Serve hot, with plenty of sour cream and fresh dill.

Makes 12-14 latkes

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  • 1 pound russet potatoes, peeled
  • 1 pound red beets, peeled
  • 2 cloves garlic, minced
  • 2 medium eggs, beaten
  • ½ cup all-purpose flour
  • 1 tablespoon sea salt
  • 1 teaspoon sea salt freshly ground black pepper
  • ¼ cup neutral vegetable oil, for frying
  • Sour cream and fresh dill, for serving
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