Beet and Red Onion Latkes From 'What Jew Wanna Eat'

As Amy Kritzer proclaims on her food site, What Jew Wanna Eat, “this ain’t yo bubbe’s blog.” Her untraditional takes on traditional Jewish fare have been featured all over the Internet, with good reason: They’re fun and downright gorgeous. Below, Kritzer shares her recipe for beet and red onion latkes.

Photo: Amy Kritzer

I have always loved rainbows, so I recently started dabbling in rainbow food. Rainbow challah, rainbow bagels…but never rainbow latkes. That is, until now. Below is the recipe for bright red beet and onion latkes; for the rest of my all-naturally colored latkes, click here.

Beet and Red Onion Latkes
Makes 8 Latkes

3 medium red beets, washed and peeled
1 tablespoon red onion, minced
1 garlic clove, minced
2 eggs, whisked
2 tablespoons all-purpose flour
½ teaspoon cumin
½ teaspoon salt, plus more for finishing
¼ teaspoon black pepper
Oil for frying, enough such that it reaches a 1/2-inch depth in the pan

Using a hand grater, shred beets into a medium bowl. Use paper towels to remove as much moisture as possible. This is the key to crispy latkes! Then add in remaining ingredients except for oil and combine.

Set aside a cooling rack on paper towels for draining and salt for garnishing.

Heat a large sauté pan over medium-high heat and add oil. You want oil hot enough that the latke batter sizzles when placed in the oil, but doesn’t brown immediately. Place 1/4-cup dollops of latke batter into oil, careful not to crowd the pan. Fry one side until browned, about 3 to 5 minutes. Then flip and fry the other side. Drain on racks over paper towels an sprinkle immediately with salt. Serve while still warm.

More latke recipes:

Broccoli-cheddar latkes for a cheesy Hanukkah

Kale latkes have arrived!

Two-potato latkes with smoky eggplant relish and persimmon-apple sauce

What’s your favorite latke recipe? Share it below!