Celebrate the Jewish holiday of Hanukkah with a twist on a classic recipe for potato latkes. Colored red from beets, these tasty latkes are packed with extra nutrients. Everyone will love them!
Beets contain plant pigments called betalains, antioxidants that support eye, brain, and blood health. Potatoes and onions contain fiber that promote bowel health.
Grater or food processor
- 4 Yukon gold potatoes
- 2 beets
- 1 yellow onion
- 2 eggs
- 3 TBSP flour
- Salt and pepper, to taste
- 1/4 cup avocado oil
You can substitute/add any of the ingredients for some of your favorites. Use your preferred type of potatoes for making latkes. Use another frying oil with a high smoke point if you don’t have avocado oil. Serve with sour cream or applesauce.
Step by Step Instructions
Peel potatoes and beets; Grate potatoes, onion, and beets using a food processor or grater; Use paper towels to squeeze the liquid out if the mixture is too wet
Transfer mixture to a large bowl; Add eggs, flour, salt, and pepper; Mix to combine
Heat avocado oil in a large frying pan; Use hands to form mixture into patties; Carefully drop into pan, in batches of 3-4
Fry until crust is golden brown; Flip and fry until golden brown on other side, about 2-3 min per side
Transfer latkes to a large plate or baking sheet lined with paper towels; Allow to cool for several minutes; Enjoy!