Beet Latkes with Labneh Cilantro Oil
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Hanukkah Appetizer
Serves: 8
Ingredients
Beet Latkes
  • 3 cups shredded potatoes
  • 2 cups grated red beets
  • 1 cup grated white onion
  • ¼ cup flour
  • 2 large eggs
  • 5 tablespoons frying oil
  • 1 cup labneh cheese
Cilantro Oil
  • 1 bunch cilantro
  • ½ cup olive oil
Side Salad
  • 3 cucumbers, sliced
  • 4 radishes, sliced
  • 1 small fennel, sliced
  • ¼ cup of pomegranate seeds
  • 3 tablespoons of apple cider vinegar
Instructions
Beet Latkes
  1. Grate the peeled potatoes, peeled beets, and onion in a food processor until you get to a shredded consistency.
  2. Pour the shredded mixture into a cheesecloth or kitchen towel and drain out all the water. (This step is very important!)
  3. Then, place the mixture in a bowl and add the flour and eggs. Mix to combine.
  4. Heat up the frying oil in a large skillet. Check if it's ready by holding down a wooden spoon to the bottom of the frying pan and seeing bubbles forming around it.
  5. Take a spoonful of the latke mixture, form it into a patty and place it in the pan.
  6. Fry each latke for 2-3 minutes on each side until golden red and crispy.
  7. Remove each latke from the pan when ready and sprinkle with salt while still hot.
Cilantro Oil
  1. Add washed cilantro bunch (not including stems) into a blender together with the olive oil.
  2. Blend until thoroughly combined.
Side Salad
  1. Slice the cucumbers, radishes, and fennel and place in a bowl.
  2. Top with pomegranate seeds.
  3. Add apple cider vinegar, a drizzle of olive oil and salt and pepper to taste.
Recipe by at https://seriousspice.com/beet-latkes-labneh-cilantro-oil/