Even if you aren’t celebrating Hanukkah, you’ll want to try this recipe for beet and beet green latkes by Cooking Light. This recipe combines regular potatoes with beautiful and bright beets, which will add some visual interest to your table. Plus, any vegetable that has been grated and fried is likely to be a hit. Grab your beets from Two Dog Farms, Monica’s Okra World, and others. Or substitute in any number of root vegetables found right now at the market, like butternut squash, sweet potatoes, or carrots.
Preheat oven to 250°F.
Combine grated potatoes, beets, and onion in a colander; drain 15 minutes, pressing mixture occasionally with a spoon to extract liquid. Place potato mixture in a clean kitchen towel; squeeze out excess liquid. Place potato mixture in a bowl.
Place 2 cups beet greens in a saucepan filled with boiling water; cook 1 minute. Plunge greens into a bowl filled with ice water; drain. Squeeze dry with paper towels; coarsely chop.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add beet greens, flour, salt, and pepper to potato mixture, stirring to combine. Stir egg and egg white into potato mixture.
Heat a large skillet over medium-high. Add 5 teaspoons oil; swirl to coat. Spoon potato mixture loosely into a 1/4-cup dry measuring cup, filling about two-thirds full. Add mixture to pan, and flatten slightly. Repeat procedure 4 times to form 5 latkes. Cook 3 to 4 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in the oven at 250°F. Repeat procedure twice with remaining 10 teaspoons oil and remaining potato mixture, adding an extra latke to the pan during the last batch to yield 16 latkes total.
Combine sour cream with dill and horseradish; serve with latkes.
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