Latkes with beets and dill
Votes: 2
Time: 45 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
The beauty of latkes is that you can complement their traditional ingredients—potatoes and onions—with other vegetables, creating new, healthy and delicious variations every time. For example, stir grated beets, fresh dill, and ground coriander into the potato mixture. The potatoes need to be thoroughly squeezed to ensure crispiness. Fry them in plenty of vegetable oil or, for an even more delicious experience, in rendered chicken fat and serve with a yogurt sauce with a refreshing citrus flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup plain whole milk yogurt
- 1 tbsp extra-virgin olive oil
- 1/4 tsp. grated lemon zest
- 0.6 kg potatoes (about 2 medium tubers), peeled
- 1 small onion
- 1 large egg, beaten
- 1 tbsp. grated beets
- 1/3 cup matzo meal or all-purpose flour
- 1/4 cup chopped fresh dill
- 1 teaspoon ground coriander
- Vegetable oil or rendered chicken fat, for frying
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Recipes with similar ingredients: yogurt, lemon zest, potato, onions, eggs, beet, matzo meal, premium flour, dill, coriander
Cooking the dish according to the recipe:
- In a small bowl, combine the yogurt with olive oil, 0.5 teaspoon salt, 1/4 teaspoon black pepper, and lemon zest until smooth. Refrigerate until ready to serve.
- Grate the potatoes and onion coarsely into a colander set over a bowl. Add 1 teaspoon of salt and some freshly ground black pepper, mix well, and let sit for 5 minutes. Press the potato mixture firmly with your hands to remove as much liquid as possible. Pat dry with paper towels, then transfer to a large bowl.
- Add the beaten egg, grated beetroot, flour, dill, and cilantro to the potato mixture and mix well. Scoop 1/4 cup of the potato mixture and form into tight, thin pancakes, 8-10 cm in diameter. Transfer to a baking sheet lined with paper towels.
- Preheat oven to 120°C. In a large nonstick skillet, heat 0.5 cm of vegetable oil or chicken fat over medium-high heat.
- Fry the latkes in batches until golden brown, 3-5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Transfer to a wire rack set on a rimmed baking sheet and sprinkle with salt. Keep the finished latkes in the oven to keep them warm while you fry the next batch.
Serve with yogurt sauce.
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