I know that Chanukkah is long over and latkes may not be the first thing on everyone’s mind. I want to change that. I think there is a place for latkes on the table all year long. I am not talking about the traditional potato and onion latkes, although those are delicious. I am talking about delicious latkes made from all different kinds of wonderful root vegetables. Like these beet latkes.
In the winter, when summer produce is still months away, I love to add color and nutrition to our diets with the veritable plethora of root vegetables available in the stores. And while root vegetable oven-roasted “fries” are my standard go to side dish, it is nice to mix it up occasionally by frying those same vegetables into crunchy fritters, also known as latkes.
These beet latkes were part of my paleo Chanukah menu for Joy of Kosher, but they are certainly not just for Chanukah. In fact, I just bought beets to make them again this week. They are a perfect appetizer or side dish any time of year. The sweetness of the beets pairs perfectly with the smokiness of the fish and the bite of the horseradish. I have to admit, I am getting hungry just thinking about these. I can’t wait to make them again!
Spiralize or grate the beets. If sprializing the beets it may be difficult to shape the latkes if the curls are too long. Place the spiralized beets in a bowl and snip through them in a few places with kitchen shears to make sure they are a shorter, more manageable, length. Sprinkle the beets evenly with the cumin, arrowroot and salt. Stir to combine well. Lightly beat the egg and stir it into the beets to combine well.
Heat ¼ inch of oil in a frying pan over medium-high heat. Once the oil is hot spoon circles of the beet mixture into the pan. They should be about three inches in diameter. Cook until the bottoms are golden brown and the latke is set, about two minutes. Flip and cook an additional two minutes, or until golden and crisp. Remove the latkes from the pan and repeat with the remaining beet mixure.
To serve top each latke with a ½ teaspoon of horseradish and a heaping tablespoon of the smoked fish. Serve warm.