Mix and match: Pair these and thegingered carrot latkeswith the celery relish and the apple salsa.
Ingredients
Makes about 15
Step 1
Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
Step 2
Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
步骤3
Serve latkes with relish and salsa.
Leave a Review
Reviews (12)
Back to TopI'm pretty good at frying regular potato latkes so they're crispy on the outside and soft on the inside. This was the second time I've made these, though, and I still think I'm doing something wrong. I can't get them crispy on the outside! What am I doing incorrectly?
RHayoun
Seattle, WA
12/7/2010
Definately not as good as Beet and Carrot Pancakes. This recipe has too much egg in it and it takes away from the sweetness of the beets.
stoli
Tamarac, FL
10/20/2010
also- I meant to comment on "Alberta's" salt comment. I have a low tolerance to salt and this recipe definitely doesn't have too much salt. Maybe you used tablespoons instead of teaspoons??
jessfloro
honolulu
2/3/2010
These are delicious! They go well with a nice mixed green salad and some crunchy bread. If you forget to dry the beets just add some extra flour and it will still come out okay. Other salsa versions will work with this one but I'm sure the apple version is much more perfect.
jessfloro
honolulu
2/3/2010
This was great with the apple "salsa." I preferred the gingered carrot latkes, but these were still quite delicious.
Neeloofar
Seattle, WA
7/13/2009
Worth the effort, definitely make with the Gingered Carrot Latkes and the Apple, Green Onion and Jalapeno Salsa, they all add to each other. My only critique, I should have doubled the recipe.
suesind
Alexandria, VA
1/29/2009
(same review as for the carrot latkes) Wow - I made these and the carrot latkes with the relish and salsa -- they were TERRIFIC. Used food processor to grate everything, including apples for salsa; drained and squeezed dry the carrots and beets very very thoroughly (a crucial step); they were the hit of the evening, and tasted great as leftovers the next day. The salsa was much more than needed, but so good we'll enjoy trying it out as an accompaniment for other things for the rest of the week. The relish, while interesting, was unnecessary.
匿名
chicago
12/22/2008
very good! The Apple, Green Onion & Jalapeno salsa was a great condiment with the beet latkes.
lovestocook8
Englewood, CO
8/7/2008
So good! Made with apple/jalepeno sauce and served with plain greek yogurt. I used 3 large beets and 1 large zucchini.
PZEJ
New York, NY
7/31/2008
I made these following the recipe exactly. As my measuring spoons were hovering over the bowl with salt in hand I decided to follow the recipe and add all the salt it called for. It was way too much. I could tell they were delicious but couldn't get over the salt. The apple salsa was good but made a lot.
匿名
Alberta, Canada
12/2/2007
Unique and delicious. This dish comes off as really gourmet considering how easy it is!
Karolena
Brooklyn
9/22/2007
Very tasty, for the Tom Robbins beet lovers, and others as well. Definitely make the Apple Jalapeno salsa to accompany. Very good heated up for breakfast the next day as well, so make plenty.
AgentInAKilt
Ashland, OR
12/31/2006
