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Beet Latkes

Author: NORR
Serves: 6-8 latkes

Inspired by the flavors of pickled beets for a twist on this traditional Hanukkah dish!

These beet latkes feature layers of flavors inspired by pickled beets – in a fresh twist on traditional Hanukkah latkes! Serve these with tangy crème fraiche for dipping.


  • 4 cups shredded peeled beets (about 5-6 medium beets)
  • 2 cups yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 4 large eggs, beaten
  • 6 tablespoons gluten-free flour
  • 1 tablespoon honey
  • 2 1/2 teaspoons Kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 heaping tablespoon fresh dill, finely chopped, plus more for serving
  • 1/4 cup vegetable oil, for frying (or more if using a home fryer)
  • 1/2 cup crème fraiche, for serving


  1. Begin by shredding your beets using a box grater or the shredding attachment on your food processor using the feed tube. Chop the onion.
    Optional: if your beets  have excess moisture after shredded, place them onto a few layers of cheesecloth set over a bowl. Squeeze all excess liquid out of the beets. Be sure to wash your hands immediately after to avoid any staining of the hands. You can also wear a glove to avoid staining. This step is key so that they form into a patty and fry well.
  2. Once the beets and onions are wrung out, add them to a large bowl.
  3. To the same bowl, add the garlic, eggs, flour, honey, salt, pepper, and dill. Mix well to incorporate the ingredients evenly.
  4. In a large skillet or cast iron, heat the oil on medium heat. Test that the oil is hot by dropping a piece of beet into the hot oil. It should sizzle but not burn, indicating the oil is ready for frying. Note: you can also use a home fryer for ease instead if you prefer
  5. Scoop ½ cup dollops of latke batter into your hands. Shape into a small patty. Place them carefully into the oil, about 2-4 latkes at a time to not overcrowd the pan.
  6. Fry for 3-4 minutes per side (pending thickness), flipping when the latkes turn golden brown. Once cooked through, remove to a paper towel-lined cooling rack. Repeat with the rest of the batter.
  7. Top the fried latkes with more dill and a spoonful of tangy crème fraiche. Optional-sprinkle with flaky salt. Serve warm.