Beet and Potato Latkes
- prep time15 min
- total time 25 min
- serves 4
Courtesy of Leighton Fontaine of Osborne Village.
3 large beets, peeled
½ yellow onion, peeled
3 Adora or yellow flesh potatoes, washed
½ cup flour
2 medium eggs
2 - 3 cloves garlic, finely chopped
⅓ cup fresh dill
salt and pepper, to tasteCrème Fraiche
2 cups full-fat sour cream
½ cup whipping cream
1 Tbsp white vinegar
1 clove garlic, finely chopped
2 cups spinach
2 Tbsp white wine
½ red pepper, finely chopped (1/4 cup)
canola oil, for frying
kosher salt, to taste
1. Shred beets and onion with a box grater into a small colander. Press juices out.
2. Shred potatoes into a bowl of water to prevent potatoes from oxidizing; strain potatoes.
3. In a large bowl, combine potatoes, beets, flour, eggs, salt, pepper, garlic and dill; reserve 1 tablespoon of dill for crème fraiche.Crème Fraiche
1. In a small bowl, stir together sour cream, whipping cream, and 1 tablespoon of dill; season with salt, to taste.Assembly
1. Heat 1 tablespoon of canola oil in each of two skillets over medium heat. Bring a large pot of water to boil; add a tablespoon of white vinegar to the pot once boiling.
2. Flatten latke mixture into 4- or 5-inch patties, no thicker than ¼-inches. Place patties into large pan to fry until brown; flip and continue frying until brown on the second side.
3. Repeat with remaining latke mix.
4. Add and garlic and spinach to the second pan; stir and cook until wilted.
5. Add wine and salt to the pan and continue cooking for an additional 2 minutes.
6. While latkes fry and spinach cooks, crack eggs into the boiling water to poach for 2-3 minutes; remove eggs with a slotted spoon and set aside.
7. Serve two latkes to each plate, topping each with sautéed spinach and a poached egg.
8. Add a dollop of the reserved crème fraiche to each egg and garnish with red peppers and a side of fruit.