Potato Latkes with Sour Cream and Beet Relish
A homemade beet relish gives a flavor boost to potato latkes, which are simple to make with our latke starter.
- 1 large red beet
- 1 large golden beet
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. fresh lemon juice
- 2 Tbs. chopped fresh flat-leaf parsley
- 3 lb. (1.5 kg) russet potatoes, peeled
- 2 eggs
- 1 package latke starter
- 1/2 cup (125 ml) vegetable oil, plus more as needed
- Sour cream for serving
Preheat an oven to 400°F (200°C).
Place each beet on a separate sheet of aluminum foil. Drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Wrap the foil around the beets and place on a baking sheet. Roast until the beets are tender when pierced with a paring knife, about 1 hour. Let cool to room temperature.
Peel the beets and cut into 1/4-inch (6-mm) dice. Transfer to a bowl and toss with the remaining 2 Tbs. olive oil, the lemon juice and parsley. Season with salt and pepper. Set aside.
Reduce the oven temperature to 325°F (165°C).
Using the large holes of a box grater or the grating disk of a food processor, grate the potatoes. Transfer to a large kitchen towel. Gather the ends of the towel, twist over the sink and squeeze firmly to wring out as much moisture as possible. Open the towel and toss the potatoes to loosen them. Repeat the process to wring out more moisture.
In a bowl, whisk together the eggs and latke starter until blended. Add the potatoes and, using your fingers, mix until well coated. (The latke mixture should be wet and thick but not soupy.)
Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack on another large rimmed baking sheet.
In a large fry pan over medium-high heat, warm 2 to 3 Tbs. vegetable oil. Working in batches and adding more oil to the pan as needed to maintain 1/8 inch (3 mm) of oil, drop 2 Tbs. of the mixture into the pan for each latke; press gently with the back of a spoon or spatula to flatten slightly. (If the mixture becomes watery between batches, stir to incorporate; do not drain.)
Cook the latkes, turning them over once and occasionally rotating the pan to ensure even browning, until they are golden brown and cooked through, 2 1/2 to 3 minutes per side.
Transfer the latkes to the paper towel-lined baking sheet to drain, then transfer to the wire rack and place the baking sheet in the oven while cooking the remaining latkes.
Serve the latkes warm topped with sour cream and the beet relish. Makes about 45 latkes.