Crispy Root Vegetable Latkes with Beet Puree
Crispy Root Vegetable Latkes with Beet Puree might be a good recipe to expand your side dish repertoire. This recipe makes 6 servings with 266 calories, 6g of protein, and 9g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a very affordable recipe for fans of Jewish food. Head to the store and pick up eggs, onion, kosher salt, and a few other things to make it today. It will be a hit at your Hanukkah event. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Place first 3 ingredients on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, cumin, 1/4 teaspoon salt, eggs, and onion in a bowl; beat with a mixer at medium speed until blended.
Add potato mixture; beat with a mixer at low speed until combined.
Heat a large nonstick skillet over medium heat.
Add 2 teaspoons oil; swirl. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown.
Place latkes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 latkes total.
Sprinkle latkes with 1/4 teaspoon salt.
Garnish with dill, if desired.
Combine apple and remaining ingredients in a food processor; process until smooth.