Roasted Beet Latkes With Scallion And Cayenne Crème Fraîche Recipe

Name: Roasted Beet Latkes With Scallion And Cayenne Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the latkes; 1 pound (450g) (4 medium) roasted red beetroots (see cook's note 2) - peeled and coarsely chopped in a food processor using steel blade (3 cups); 12 scallions - ends trimmed and thinly sliced (2 1/2 cups); 3 tablespoons unbleached all purpose flour; 1/2 teaspoon sea salt; freshly ground black pepper to taste; 2 large eggs - lightly beaten; olive oil for the pan; For the cayenne creme fraiche; 2/3 cup creme fraiche; 1/2 teaspoon cayenne pepper or to taste

Servings: persons

For the latkes
1 pound (450g) (4 medium) roasted red beetroots (see cook's note 2) - peeled and coarsely chopped in a food processor using steel blade (3 cups)
12 scallions - ends trimmed and thinly sliced (2 1/2 cups)
3 tablespoons unbleached all purpose flour
1/2 teaspoon sea salt
freshly ground black pepper to taste
2 large eggs - lightly beaten
olive oil for the pan
For the cayenne creme fraiche
2/3 cup creme fraiche
1/2 teaspoon cayenne pepper or to taste

1
Place the beets and scallions in a medium bowl. Sprinkle with the flour, salt and pepper. Toss well. Add the eggs and stir until well blended.
2
Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, scoop up a heaping teaspoon of batter and shape it into a mound. Drop each latke into the hot oil. Slightly flatten with the back of the spoon. Saute for 2 to 3 minutes until golden-brown. Flip the latkes and saute for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn't turn brown too fast and the oil should never come to smoking point). Transfer to a platter lined with a paper towel. Repeat until the beet mixture has all been used up, adding more oil to the pan as necessary.
3
Cook's note 1: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400u00b0F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.
4
Place the creme fraiche in a small bowl. Add the cayenne and gently mix until well bended. Do not overmix or the creme fraiche will become too loose. Transfer to a small serving bowl.
5
Place the latkes on a platter. Serve with the cayenne creme fraiche on the side.
6
Cook's note 2: To roast the beets - Preheat oven to 450u00b0F. Place the unpeeled beetroots in a small ceramic baking dish. Fill the pan with 1/2? of spring water. Cover tightly with foil and bake for 50 to 60 minutes until very tender. Remove from pan and set aside to cool to room temperature. The beets can be stored in a sealed container and refrigerated for up to 3 days.

113

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 11 ingredients. The key ingredients include: For the latkes, 1 pound (450g) (4 medium) roasted red beetroots (see cook's note 2) - peeled and coarsely chopped in a food processor using steel blade (3 cups), 12 scallions - ends trimmed and thinly sliced (2 1/2 cups), 3 tablespoons unbleached all purpose flour, and more.

Yes, Roasted Beet Latkes With Scallion And Cayenne Crème Fraîche 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.

Roasted Beet Latkes With Scallion And Cayenne Crème Fraîche

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