Author: story of a kitchen (adapted from food & style)
Recipe type: breakfast
Ingredients
For the latkes: 3 medium roasted golden beets* – peeled and finely diced (My dice was 3-4 millimeters)
9 scallions, thinly sliced
3 tablespoons unbleached all-purpose flour
½ teaspoon sea salt (plus more to sprinkle after cooking)
freshly ground black pepper to taste
2 large eggs, lightly beaten
olive oil for the pan
For the sour cream: ⅔ cup sour cream
½ teaspoon smoked paprika
Instructions
Place the diced beets and scallions in a medium bowl. Toss with the flour, salt and pepper. Add the eggs and stir until well mixed.
Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to cover the pan, just less than a centimeter deep. Using a soup spoon, scoop up a tablespoon of batter and drop into pan gently. Slightly flatten with the back of the spoon. Sauté for 2 to 3 minutes until golden-brown. (Check your heat! This may go fast as the pan gets hot.) Flip the latkes and sauté for another 2 minutes until golden-brown. Transfer to a paper towel-lined plate to cool. Repeat until the beet mixture has all been cooked.
Mix the sour cream and smoked paprika in small bowl. Top latkes with sour cream or allow guests to serve themselves.
Notes
* I roasted my washed, unpeeled beets in a loaf pan, a drizzle of water, and tightly wrapped with foil for about an hour. The time depends on the size of your beets. Beets are done when fork tender. I allowed them to cool completely before dicing. I actually did this step the night before.
Makes about 30 two-inch diameter latkes
Recipe by story of a kitchen at https://www.storyofakitchen.com/breakfast-recipes/beet-laktes/