Beet Latkes with Sour Cream
  • 1pound red beets
  • 2large eggs, beaten
  • 2tablespoons all-purpose flour
  • 1/2teaspoon ground cumin
  • 1/2teaspoon ground cinnamon
  • 1/2teaspoon kosher salt
  • A couple sprinkles black pepper
  • 1/2cup olive oil
  • Sour cream (or plain Greek yogurt) and chopped roasted poblanos, for garnishoptional
  1. Peel beets with a vegetable peeler and coarsely grate by hand or with a food processor grater. Drain any access liquid with paper towels or a dry cloth. (Beets stain and are very messy, so wear your apron!) Place in a bowl and mix with beaten eggs, flour, cumin, cinnamon, salt and pepper.
  2. In a 12-inch or slightly larger pan, begin to heat olive oil over medium heat. Pat beet mixture into 3-inch round patties, making sure they are well condensed and sticking together nicely.
  3. Place 4 latkes in the pan at a time and fry on each side until brown and crispy. Each family likes their latkes at different consistencies, from slightly browned to almost black and very crispy. Remove latkes from oil and place on a platter layered with paper towels. Repeat until all latkes are made.
  4. Drizzle with sour cream or serve sour cream (or yogurt) on the side. Add a couple chopped roasted poblanos for added color and flavor, if desired.
Recipe Notes
Nutrition Facts
Beet Latkes with Sour Cream
Amount Per Serving
Calories 109 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 46mg 15%
Sodium 207mg 9%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

Per serving: 109 cal, 8g fat (6g mono, 1g poly, 1g sat), 46mg chol, 3g protein, 7g carb, 2g fiber, 207mg sodium