Beet Latkes with Horseradish Crème Fraîche

Beet Latkes with Horseradish Crème Fraîche

Bright red beets give these festive latkes an unexpected pop of color, while our Horseradish Crème Fraîche topping adds a delightful tang. Pictured with Spinach-Artichoke Tartlets.

Beet Latkes with Horseradish Crème Fraîche
Serves: approximately 14
 
Ingredients
  • 2 cups coarsely shredded red beets
  • 1⅓ cups coarsely shredded carrot
  • ⅔ cup coarsely shredded yellow onion
  • ¼ cup all-purpose flour
  • 1 teaspoon salt, divided
  • ½ teaspoon baking powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 large eggs
  • 2 cloves garlic, grated
  • Vegetable oil, for frying
  • ⅓ cup crème fraîche
  • 1 to 1½ teaspoons prepared horseradish, drained
  • ½ teaspoon Dijon mustard
  • Garnish: chopped fresh chives and finely chopped roasted salted pistachios
Instructions
  1. In a large bowl, combine beets, carrot, and onion. Working in batches and wearing gloves to avoid staining hands, wrap vegetables in ultrafine-mesh cheesecloth, and squeeze out as much liquid as possible. Place vegetables in a medium bowl.
  2. In another large bowl, whisk together flour, ¾ teaspoon salt, baking powder, cumin, and pepper. Add eggs, whisking until well combined. Add vegetables and garlic, stirring until well combined.
  3. Line a rimmed baking sheet with parchment paper. Portion vegetable mixture into 2-tablespoon mounds on prepared baking sheet. Pat each mound (latke) to approximately a ½-inch thickness (approximately 2 inches wide).
  4. In a 10-inch nonstick skillet, pour oil to a depth of ¼ inch, and heat over medium heat until a deep-fry thermometer registers 325°.
  5. Line another rimmed baking sheet with paper towels.
  6. Working in batches, add latkes to oil, flattening slightly with the back of a spatula. Fry until golden brown, 1 to 2 minutes per side. (Reduce heat as necessary to prevent overbrowning.) Transfer latkes to paper towels on prepared baking sheet. Let cool to room temperature.
  7. In a small bowl, whisk together crème fraîche, horseradish, mustard, and remaining ¼ teaspoon salt. Transfer crème fraîche mixture to a piping bag. Cut a ¼-inch hole in tip. Pipe approximately ½ teaspoon crème fraîche mixture in center of each latke.
  8. Garnish with chives and pistachios, if desired. Serve with remaining crème fraîche mixture.