Description
A vibrant twist on classic latkes, these crispy beet fritters combine the earthy sweetness of beets with creamy goat cheese. Ideal as a festive appetizer, holiday side dish, or a unique brunch treat, they deliver warmth and color to your table with every bite.
Ingredients
Latkes
- 3 medium beets, peeled and grated
- 1 small onion, grated
- 2 large eggs, lightly beaten
- ⅓ cup all-purpose flour (or matzo meal)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme (optional)
- 4 oz goat cheese, crumbled
- Vegetable oil, for frying
For Serving (optional)
- Sour cream or Greek yogurt
- Extra goat cheese crumbles
- Fresh herbs (dill, parsley, or chives)
Instructions
- Prepare the Beet and Onion Mixture: Grate the beets and onion using a box grater or food processor. Place the grated mixture into a clean kitchen towel and squeeze out as much liquid as possible to avoid soggy latkes.
- Mix Ingredients: Transfer the dried beet and onion mixture into a large bowl. Add the lightly beaten eggs, all-purpose flour, salt, black pepper, garlic powder, and optional dried thyme. Stir until everything is thoroughly combined.
- Heat the Oil: Pour vegetable oil into a skillet to about ¼ inch depth and heat it over medium-high until shimmering, indicating it is hot enough for frying.
- Fry the Latkes: Scoop approximately 2 tablespoons of the beet mixture per latke into the hot oil. Flatten each latke slightly with the back of a spoon or spatula. Fry for 3–4 minutes per side, until latkes are golden brown and crisp on both sides.
- Drain and Top with Goat Cheese: Remove cooked latkes and place them on a paper towel–lined plate to drain excess oil. While still warm, top each latke with a sprinkle of crumbled goat cheese, allowing it to soften slightly.
- Serve: Serve the latkes immediately with optional sour cream or Greek yogurt and fresh herbs like dill, parsley, or chives, enhancing the flavors and presentation.
Notes
- Prep beets a day ahead and store them wrapped in paper towels in the fridge to save time on cooking day.
- For a gluten-free version, substitute all-purpose flour with potato starch or your preferred gluten-free flour.
- Keep cooked latkes warm by placing them in a 200°F oven while frying additional batches to maintain temperature and crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Side Dish
- Method: Frying
- Cuisine: Jewish / Fusion
