Sunday, October 21, 2007

Beet Latkes

Our most recent CSA delivery included, oh yes, more beets. I swear, we have had the most varied diet this past summer by being exposed more veg like this. It helps that they are such a beautiful color! These latkes are best when eaten right away...don't let them get too cold.

4 c coarsely peeled & shredded beets (food processor works great)
1/4 c flour
1-1/2 tsp salt
3/4 tsp baking powder
3/4 tsp cracked black pepper
2 eggs, lightly beaten
oil to fry

Press water out of the beets (note: if you do this with your hands, wear gloves!--I used a spatula and a colander) and set aside. In a separate bowl, sift together flour, salt, baking powder, and pepper. Mix in beets and eggs.

Fry in 1/4 c amount, spread to about 3-4 inches round and cook 4-5 minutes on each side. Serve with sour cream and more cracked pepper.


Anonymous said...

Would these work if I baked them

theCook said...

Hi, thanks for asking – I'm not sure, as I haven't tried to bake them yet. But they probably wouldn't get as crispy, unless you tried coating them in breadcrumbs or something...