Latkes are potato fritters traditionally eaten during the Jewish Hanukkah festival. For colour and natural sweetness I've added beetroot and cooking apple. Try serving the latkes with spiralized ceviche, green hemp harissa, and the yoghurt mint dip included below.
Beetroot, Potato and Apple Latkes
Makes: 8 latkes, serves 2-4 people
Dietary: Vegan, Gluten Free
Prep Time: 30 minutes, Cook Time: 5 minutes
- 2 potatoes (approx. 325g before peeling)
- 1 beetroot (medium approx. 150g before peeling)
- 1 small cooking apple (approx 125g before peeling)
- 1 small red onion
- 1 tsp fennel seeds, lightly crushed
- 1 tsp caraway seeds, lightly crushed
- 1 tbsp white miso
- 1 tsp red wine vinegar
- 4 tbsp gram flour
- 1 tsp baking powder
- salt and pepper to taste
- sunflower oil for frying
- Wash the potatoes and put them in a pan of cold water. Bring them to a gentle simmer and cook until half cooked and still firm, this will take about 10 minutes. Drain and run under cold water. Peel and grate the potatoes.
- Peel and grate the beetroot, cooking apple and red onion into a bowl, then squeeze out as much juice as possible, either through a sieve or through muslin.
- Mix them together with the grated potato in a mixing bowl along with the fennel and caraway seeds, white miso and red wine vinegar. Add salt and pepper to taste.
- Mix in the gram flour and baking powder and bring the mixture together.
- Shape the mix into 8 round latkes.
- In a non-stick frying pan add enough sunflower oil to just cover the bottom of the frying pan, heat the frying pan and add the latkes, pressing them down, so that they are flat and fry them gently on both sides until crisp.
- Serve with the green hemp harissa and a yoghurt mint dip (below).
Yoghurt Mint Dip
- 1 garlic clove, crushed
- pinch of salt
- 150ml thick yogurt
- handful of fresh mint leaves, chopped
Crush the garlic with a pinch of salt to a smooth paste. Then add the yoghurt and mint and mix together.
Delicious food photography by Rob Wicks of Eat Pictures.
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