Kevin Johnson Grange Hall Beet and Potato Latkes Recipe

Name: Kevin Johnson Grange Hall Beet and Potato Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large (8 ounce) baking potato (such as Caribe), peeled and coarsely grated; 2 medium (4 ounces) red beets, peeled and coarsely grated; 1 small yellow onion, coarsely grated; 1 large egg, lightly beaten; 1/4 cup flour; 3/4 teaspoon salt; Freshly ground black pepper to taste; 1/3 cup canola oil; 1/4 cup sour cream or yogurt, for garnish; 2 tablespoons minced fresh dill, for garnish (do not use dried dill)

Servings: persons

1 large (8 ounce) baking potato (such as Caribe), peeled and coarsely grated
2 medium (4 ounces) red beets, peeled and coarsely grated
1 small yellow onion, coarsely grated
1 large egg, lightly beaten
1/4 cup flour
3/4 teaspoon salt
Freshly ground black pepper to taste
1/3 cup canola oil
1/4 cup sour cream or yogurt, for garnish
2 tablespoons minced fresh dill, for garnish (do not use dried dill)

1
Rinse the grated potatoes in a bowl of cold water.
2
Remove the potato shred with your fingers to a clean kitchen towel.
3
Roll up in the towel and squeeze dry.
4
Place the beets and onions in a large colander and strongly squeeze out the excess moisture.
5
In a bowl, stir together the potato, beets, onion, eggs, flour, salt, and pepper to taste.
6
Heat 1/4 cup of the canola oil in a cast-iron skillet over medium-high heat.
7
Add 4 heaping tablespoons of batter to the pan to form 4 pancakes; flatten slightly.
8
Cook about 5 minute, turning once, until golden brown on both sides.
9
Keep warm on a rack set over a baking sheet in a low oven.
10
Repeat with the remaining potato mixture and 1 1/3 tablespoons of oil.
11
Top each pancake with a teaspoon of sour cream or yogurt and sprinkle with fresh dill.
12
Serve at once.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large (8 ounce) baking potato (such as Caribe), peeled and coarsely grated, 2 medium (4 ounces) red beets, peeled and coarsely grated, 1 small yellow onion, coarsely grated, 1 large egg, lightly beaten, and more.

Yes, Kevin Johnson Grange Hall Beet and Potato Latkes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kevin Johnson Grange Hall Beet and Potato Latkes

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