This recipe borrows the beet-and-dill pairing (and vibrant fuchsia color!) of borscht, the refreshing Russian soup. Since beets don’t release as much liquid as potatoes, you don’t have to squeeze them after grating, which expedites the preparation process. Just be careful when grating the beets, as that same bright color will remain on your hands and anywhere you touch if you don’t wear gloves when handling them.
Beet and Shallot Latkes with Dilly Sour Cream
Makes about 12 latkes
12 ounces red beets, peeled and grated using box grater or food processor
1 medium Yukon Gold potato, grated
3 scallions, green and white parts only, sliced thin crosswise
2 large eggs, lightly beaten
3 tablespoons flour (you may also thicken the latke mixture with matzah meal or—to make them gluten-free—potato starch)
2 tablespoons lemon juice
½ teaspoon salt
Canola or vegetable oil
Dilly Sour Cream
½ cup sour cream
2 teaspoons lemon juice
1½ teaspoons minced fresh dill
1. For latkes: In large bowl, mix together beets, potato, scallions, eggs, flour, lemon juice and salt.
2. For sour cream: In small bowl, stir together sour cream, lemon juice and dill. Set aside.
3. Line dinner plate with paper towels. Heat 3 tablespoons canola oil over medium-high heat in 12-inch nonstick or cast-iron skillet until shimmering. Add ¼ cup portions of batter to pan and, using spatula, flatten into approximate 3½-inch-wide-patties. Cook until bottom is reddish-brown, about 4 minutes, then flip and continue to cook until second side is brown, another 3 to 5 minutes. Transfer to paper towel-lined plate to drain. Repeat with remaining batter, adding oil as needed. Serve with dilly sour cream.
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