• Archive for January 14th, 2009

    Beet Latkes Spiced with Cumin and Coriander,
    Served with Za’atar Sour Cream

    January 14, 2009 // No Comments »

    These deep ruby latkes were a close second to the Kabocha ones. They’re totoally delicious, delicately spiced, inventive, and light. And, they’re spectacularly gorgeous. Smudged with Za’atar Sour Cream, they’re proof that Jewish food can be mouthwatering!

    Ingredients:

    For the Latkes:

    • 6 medium beets, for a total of about 6 cups shredded
    • 3 large eggs, beaten to blend
    • 1 medium onion
    • 4 cloves garlic
    • 6 tablespoons all purpose flour
    • 2 teaspoons salt
    • 1 1/2 teaspoons ground cumin
    • 3/4 teaspoon ground coriander
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon ground black pepper
    • About 1 cup vegetable oil, for frying

    For the Za’atar Sour Cream:

    • 1 cup sour cream
    • 2 T Za’atar spice mix
    • Squeeze of lemon juice
    • Sprinkle of salt
    1. Shred the beets, onion, and garlic.
    2. Mix all the ingredients for the Za’atar Sour Cream (*can be make several hours in advance. Just stir before serving.*)
    3. Heat the oil over medium heat in a deep-lipped pan.
    4. Gently fold in the beaten egg, salt, pepper, baking powder, cumin, coriander, and flower, until just combined.
    5. Form the latkes into flattened pancakes, squeezing the beet mixture to eliminate as much water as possible.
    6. Fry them in batches, until copper and crisp on both sides.
    7. If you are making many latkes, or just need to make them ahead of time, keep the latkes warm in a 200 degree oven.

    Posted in The Recipes