When Hanukkah arrives you know it’s time for one important thing: latkes. And these aren’t just any boring, old potato latkes. This recipes comes to us via the Jewish National Fund and Nefesh B’Nefesh — a savory beet and sweet potato latke by inspired by an American-turned Israeli named Chef Zissie. Try your hand at these colorful latkes this Hanukkah.
Check out the full video and recipe below, and then get frying!
To learn more about Jewish National Fund and their work with Nefesh B’Nefesh, bringing people to live in Israel’s peripheral communities, click here.
- 1 beet, washed and trimmed
- 1/2 large carrot (or one small-ish carrot)
- 1 sweet potato, washed and peeled
- 2 eggs, lightly beaten
- 1/2 cup matzah meal or flour (can also substitute gluten-free all-purpose flour)
- 1/2 tsp salt
- 1/4 tsp pepper
- vegetable or canola oil for frying
- applesauce or sour cream for serving (optional)
- Using a hand-grater or food processor, coarsely grate the beets, sweet potato and carrot. Set aside in a large bowl.
- Heat 3-4 Tbsp vegetable or canola oil in a large pan over medium-high heat.
- Drain excess liquid from vegetable mixture. Add eggs, matzah meal (or flour) and salt and pepper to vegetable mixture.
- Using your hands or a large soup spoon, form patties. Fry on each side until golden brown, around 4 minutes each side.
- Remove from pan and add pinch of salt on each latke.
- Note: You may need to add a little extra oil in between frying each batch.
- Serve while warm with applesauce and sour cream.