Kevin Johnson Grange Hall Beet and Potato Latkes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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I was delighted when chef Kevin Johnson and owner Jay Savulich of Grange Hall restaurant offered me this recipe because in my Jewish heritage[, potato latkes are an important part of the Hanukkah celebration. This version updates the traditional pancakes with the addition of another root vegetable, sweet red beets.] Ingredients:
1 large (8 ounce) baking potato (such as caribe), peeled and coarsely grated |
2 medium (4 ounces) red beets, peeled and coarsely grated |
1 small yellow onion, coarsely grated |
1 large egg, lightly beaten |
1/4 cup flour |
3/4 teaspoon salt |
freshly ground black pepper to taste |
1/3 cup canola oil |
1/4 cup sour cream or yogurt, for garnish |
2 tablespoons minced fresh dill, for garnish (do not use dried dill) |
Directions:
1. Rinse the grated potatoes in a bowl of cold water. Remove the potato shred with your fingers to a clean kitchen towel. Roll up in the towel and squeeze dry.
2. Place the beets and onions in a large colander and strongly squeeze out the excess moisture.
3. In a bowl, stir together the potato, beets, onion, eggs, flour, salt, and pepper to taste.
4. Heat 1/4 cup of the canola oil in a cast-iron skillet over medium-high heat. Add 4 heaping tablespoons of batter to the pan to form 4 pancakes; flatten slightly. Cook about 5 minute, turning once, until golden brown on both sides. Keep warm on a rack set over a baking sheet in a low oven. Repeat with the remaining potato mixture and 1 1/3 tablespoons of oil.
5. Top each pancake with a teaspoon of sour cream or yogurt and sprinkle with fresh dill. Serve at once.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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