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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/beet-latkes-horseradish-creme-fraiche/