Beet Latkes With Walnuts And Horseradish Sour Cream Recipe

1. 1

   In a small bowl, combine horseradish and sour cream. Stir to mix thoroughly and refrigerate until ready to use.

2. 2

   Working in roughly 2-cup batches, wrap beets, potatoes, and onions in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until liquid flows out and vegetables are dry. Add squeezed vegetables to a large mixing bowl and toss to combine thoroughly.

3. 3

   Add garlic and walnuts and stir to combine. Mix in eggs and matzo meal. You should be able to form patties that just stick together in your hands; if the mixture is too wet, add more matzo meal, 1 tablespoon at a time, until patties can be properly formed. Stir in salt and pepper.

4. 4

   Heat 1/2 inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when dropped in. Form a small amount of latke mixture into a disk and fry on both sides until golden brown to test for seasoning. Taste and add more salt and pepper if needed.

5. 5

   Form patties about 3 inches wide and 1 inch thick in the center and slide patties into pan (no more than 4 at a time). Fry until a golden-brown crust forms on bottom, then flip using a slotted spatula and fork and fry until golden brown on other side and cooked through, approximately 3 minutes per side. If a darker crust is desired, continue cooking on each side to desired doneness.

6. 6

   Transfer latkes to a baking sheet lined with paper towels and let cool for 2 minutes. Serve with applesauce and horseradish sour cream at the table.

* Per serving · 4 servings · Values may vary.