Latkes with Herby Beet Sour Cream

These crispy homemade latkes are divine on their own, but I decided to pair them with an earthy, sweet, sour and creamy dip with lots of herbs. I’m not usually a beet girl but with these latkes and the pairing of sour cream, I am.

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MAKE AHEAD: If you want to make these ahead of time, fry them until they are golden, then refrigerate after they come to room temperature. Reheat in the oven at 450 for about 10 minutes, until crispy and golden brown.

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Adjust Servings
4 russet potatoes, peeled and grated
1` medium yellow onion, grated
2 large eggs, beaten together
1/4cup matzo meal (I used seasoned but you can use unseasoned)
1/4cup all purpose flour
1/2tsp kosher salt
Pepper, to taste
Avocado oil, for frying (can sub with vegetable oil or canola oil)
For the beet sour cream:
2 cooked beets, cut into quarters (I used store bought already cooked!) If you can’t find pre cooked beets then you can take raw beets and roast them in the oven.Heat your oven to 400F and cut your beets in half and wrap them in tin foil to avoid them getting burnt. Place on a baking tray and roast them for 1 hour. Remove from the oven and once they are cooled rinse and peel under running water.
1clove garlic
Zest and juice of 1 lemon
1/2tsp kosher salt
Pepper, to taste
2tbsp extra virgin olive oil
1bunch dill
Chopped chives or scallions, to taste



Prep the beet dip first (up to 2 days ahead.) In a food processor or blender, add the beets, lemon juice, lemon zest, salt, pepper, garlic and olive oil. Blend until smooth.
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Place the sour cream in a small bowl. Pour the beet dip on top and swirl with a spoon.
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Place a cheese cloth onto a bowl. Place the grated potatoes and onions into the cheese cloth and twist to squeeze the liquid out. Make sure to press as tightly as you can and get as much liquid out.
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In a large bowl, add the potato, onion, eggs, flour, matzo meal, salt and pepper. Mix together with your hands until it’s cohesive. The potato/onion mixture should stick together but not be too gluey. Take a piece of the potato mixture and form a ball in the center of your hands. Flatten it out and place it on a sheet pan. Repeat with the rest of the “dough.”
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Preheat the oven to 350F. Add oil to a large frying pan. Heat over medium high heat for 3-4 minutes until hot. Fry the latkes for 3-4 minutes on each side until nicely golden brown and crispy. Remove from the pan and lay them on a rack on a sheet pan. If you don’t have a rack, place on a paper towel to absorb excess oil.
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When latkes are all cooked, place them on a sheet pan and into the oven for 3-5 minutes, until all of them are uniformly warm.
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Remove and place onto a serving platter with the sour cream dip. Sprinkle with flaky sea salt.
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