Beet Latkes with Horseradish Crème Fraîche

Beet Latke cooking

Beet Latkes with Horseradish Crème Fraîche ~ a delicious and vibrant riff on classic potato latkes that will have everyone begging for seconds! These ruby red beet fritters are fabulous!

Beet Latkes Vertical

beet latkes are a brilliant twist on traditional potato latkes

I don’t know, maybe the idea of beet latkes is going to be a hard sell for some of you out there. But if you’ve already made it to the second sentence of this post, you may as well stick around and see what’s up, I think you’ll be happy you did. For me it’s not the holidays without at least one batch of classic potato pancakes, and bright ruby red beets make a colorful and delicious twist on that tradition.

Beet Latke ingredients

what you’ll need for beet latkes

  • beets
  • eggs
  • flour
  • fresh chives and dill
  • salt and pepper
  • vegetable oil for frying
  • crème fraîche
  • prepared horseradish

I originally envisioned a rainbow of root vegetables, from rutabaga and turnip, to all shades of beets, but I quickly realized that was a tad too ambitious. That’s ok, though, the color and flavor of red beets is perfect for these fritters, they turned out great. The first crispy bite is reminiscent of a classic potato latke, but then the flavor of the  tender beets comes through, and the horseradish crème fraîche  adds the perfect zippy touch at the end.

Beet Latke cooking

let’s make them!

I tossed in some fresh chive and dill with the shredded beets, and then added the requisite egg and flour to make the simple fritter recipe. When you drop the little ruby red piles into the hot oil you should hear an immediate sizzle, that tells you the oil is hot enough to give you the crispy crust that distinguishes a good latke from a soggy one.

  1. Shred your beets. I like to do this with the shredding disk in my food processor, but a good old box grater will work fine.
  2. Toss them with a little beaten egg, flour, and seasonings.
  3. Scoop up little piles and plop down into hot oil.
  4. Flatten the latkes slightly so they will get nice and crispy.
  5. Fry until golden and crisp on one side, then flip and do the same on the other side.
  6. Enjoy!

The shredded beets cook in the time it takes both sides to brown, about a couple of minutes or so per side. The zesty sauce for these beet latkes  can be stirred together while the latkes fry.

Tip ~ You can keep the latkes warm in a 300F oven while you finish cooking the rest of the batch. You can also reheat them that way.

Beet Latke cooking
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4.2 from 5 votes

Beet Latkes

Beet Latkes with Horseradish Crème Fraîche ~ a delicious and vibrant riff on classic potato latkes that will have everyone begging for seconds!
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 12 latkes
Calories 140kcal
Author Sue Moran

Ingredients

  • 3 medium beets peeled and shredded (about 2 1/2 cups)
  • 2 large eggs
  • 3 Tbsp all purpose four
  • 1 tsp salt
  • 1 tsp fresh cracked pepper
  • palmful of snipped fresh chives
  • palmful of dill leaves rough chopped
  • vegetable oil for frying

for the dipping sauce

  • 1/3 cup crème fraîche
  • 2 Tbsp creamed horseradish

Instructions

  • Peel the beets and shred them. You can use a box grater, or a food processor. Pat them dry with paper towels.
  • Beat the eggs in a bowl, and add the beets, flour, salt, pepper and the herbs. Toss everything to combine well.
  • Heat about 1/4 inch of oil in a frying pan over medium heat. When the oil is hot, drop heaping tablespoonfuls of the beets into the pan, flattening them out into little patties. Fry until golden on each side, about 2 minutes per side. Drain on paper towels.
  • Stir together the horseradish and the crème fraîche to make the sauce. Serve the latkes hot with the sauce on the side.

Nutrition

Serving: 2latkes | Calories: 140kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 475mg | Potassium: 170mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

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9 Comments

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  • Reply
    Adam Muggli
    February 5, 2019 at 12:58 pm

    Is their any way to make these Vegan?

    • Reply
      Sue
      February 5, 2019 at 1:22 pm

      Try using yogurt in place of the creme fraiche, and maybe flax eggs for the eggs?

  • Reply
    Kelly
    August 21, 2017 at 5:32 am

    These look delicious! Do you think you could make these ahead and freeze them? If you think you could, would you freeze before or after frying them?

    • Reply
      Sue
      August 21, 2017 at 5:38 am

      I think that should work, Kelly, and I think you would freeze them after cooking, because they’re very loose before they’re cooked.

  • Reply
    shannon
    December 23, 2013 at 5:03 pm

    i am in! no hard sell needed: i love beets, and am willing to try them in any application. i feel like in latkes, it’s a no-brainer; i’d love them, especially with the bit of horseradish to go along with. Happy holidays to you, Sue!

  • Reply
    Dom
    December 20, 2013 at 11:31 pm

    anything with beetroot works for me, these look divine and such an interesting taste.. bet they’d be lovely with smoked salmon!

  • Reply
    The Café Sucre Farine
    December 20, 2013 at 10:47 pm

    Who else could make beets look so gorgeous? These look amazing. I’m with my whole family in England, I think I’ll surprise them one evening with these fabulous latkes one evening. They’re so very festive!

  • Reply
    Tricia @ Saving room for dessert
    December 20, 2013 at 9:26 am

    Wow – this is so creative and beautiful! I can’t imagine how tasty the beets are after being lightly fried. How interesting. Hope you have a wonderful, blessed Christmas Sue – and a very Happy New Year!

    • Reply
      Sue
      December 20, 2013 at 3:05 pm

      Thanks Tricia— they are so beautiful, aren’t they? I wanted to make golden and pink beet latkes, too, but couldn’t find them in my store.
      Have a wonderful holiday!

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