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Happy Hanukkah: Recipe for Tri-Colored Latkes with Horseradish Sour Cream

Happy Hanukkah!!! Go light a menorah ;)

One of the things I love most about Hanukkah, since my family doesn't really exchange presents, is the latkes!! I've made them over the years using regular potatoes and sweet potatoes (separately), but this year decided to do something slightly different!

Not only did I added shredded beets to my latkes, but I also spiced up the regular sour cream with horseradish!!

Happy Hanukkah: Recipe for Tri-Colored Latkes with Horseradish Sour Cream

Makes about 8 latkes

1 Yukon potato, peeled
1 sweet potato, peeled
1 beet, peeled
1/2 onion, peeled
1 egg
salt & pepper to taste
1-2 teaspoons chipotle chile pepper
neutral oil for frying
sour cream

1. Shred all the vegetables.
2. Add the egg and spices and mix to combine.
3. Heat enough oil in a large pan to cover the bottom while forming the latkes.
4. Cook the latkes 3-5 minutes on each side. Be really carefully when you flip them over because they are pretty tender. {You can add an extra egg and a bit of flour if you want sturdier latkes.}
5. Mix sour cream and horseradish to taste and serve with cooked latkes.

How gorgeous is the combination of beets, Yukon gold potatoes and sweet potatoes above!?

What's your favorite way of making latkes?


jimbo316 said...

I love your taste and sensibility as well your neighborliness (I'm in Silver Spring). This sounds like a great recipe, especially the incorporation of the beets into the latkes - great idea.

Megan said...

I make latkes for my family for breakfast on Christmas morning. My siblings (and Jeff) would never let me put beets or sweet potatoes in them, but I would definitely love these!

Dixya Bhattarai said...

love the veggie choices of your latkes. Beets add such a pretty color :)

Sasha said...

Genius! I would never think to add a beet.