Turning Tradition Pink

Adding beets to Chanukah latkes makes a holiday treat even more fun.

Jewish Week Online Columnist
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Well, Thanksgivukkah is safely in the past, so instead of focusing on Chanukah-Thanksgiving mash-ups, we can stick solely to dishes for the Festival of Lights.

Latkes might be one of my favorite foods of all time (not exaggerating at all), and while obviously I love the classic, it's fun to mix things up as well. (In the past I've brought you zucchini latkes, curried sweet potato latkes and cauliflower latkes). This year, I thought of going pink - with beets, of course! The beets add a nice mellow, sweetness to the latkes, though they don't get quite as cripsy as an all-potato variety do.

I'm normally against adding flour to latkes, but with the beets it's kind of a necessity to get them to stay together as a patty. You may need to adjust the amount to your liking. Peeling and grating the beets can turn your hands a bit pink but it generally washes away with a good scrubbing. Your clothes will be harder, though - I recommend an apron.

Chag sameach!

1 large or 2 small potatoes
2 medium beets
1 large egg
about 1/4 cup flour
1 teaspoon salt
1/2 teaspon ground pepper
canola oil, for frying
Recipe Steps: 
Peel the potatoes and beets. Grate them in a food processor or by hand into a large bowl. Stir together until evenly mixed.
Add in the egg, flour, salt and pepper and stir to combine.
Add enough oil to just coat the bottom of a non-stick frying pan. Heat over a medium flame (test readiness by throwing a piece of potato in - if it sizzles, you're ready).
Add about 1/4 cup full of latke mixture to the hot oil and press down to form a patty. Don't overcrowd. Cook the latkes for 3-5 minutes on each side until crispy brown. Repeat with remaining mixture, adding more oil to the pan as necessary. Serve hot (ideally immediately).