We had a great time competing in the first ever Latke Fest at Temple Beth El this past weekend! Our recipe was a twist on the tradition with beets (in place of potato), mango salsa (in place of applesauce), & chive crème fraîche (in place of sour cream). The salsa and cream were both pretty delicious, if we do say so ourselves. You might just see one or both on the cafe menu at some point in the future! Check out some of the event photos on the Post Star website.
(Image © Shawn LaChapelle/ The Post Star)
RECIPE: Beet Latkes with Mango Salsa & Chive Crème Fraiche
Latke Ingredients:
-2 Large Beets
-3 Scallions
-1 Egg
-1 ½ Tbsp. Flour
-2 Tbsp. Matzo Meal
-1/2 tsp. salt
Latke Recipe:
-wash beets to remove dirt
-roast beets at 350 degrees for 45 min to 1 hr
-let cool and rub skins off
-grate using food processor
-roll grated beets in towel to remove excess water
(we just go ahead and use our dish towels because we have a laundry service but you probably want to use paper towels at
home =)
-slice scallions (use both the green and white part)
-combine all ingredients and form into disc shapes
-pour 1 inch of peanut oil into a skillet and set on medium/high heat
-fry 2-3 minutes then flip and fry the other side for another 2 minutes
Salsa Ingredients:
-2 Ripe Mangos
-1/4 Red Pepper
-2 Tbsp. Orange Marmalade
-1 Tbsp. Fresh Mint
-1 ¾ Tbsp. Lime Juice
-1 Scallion
-Cider Vinegar
Salsa Recipe:
-Chop Mango into small cubes
-Slice Scallion (use just the green part)
-Confetti Chop Red Pepper
-Chiffonade Mint
-Dressing: combine lime juice, cider vinegar, & marmalade
-Combine all ingredients
-Spoon over the latke and serve
Crème Fraiche Ingredients:
-1 Cup Heavy Cream
-2 Tbsp. Buttermilk
-1/2 Bunch of Chives
Crème Fraiche Recipe:
-combine first 2 ingredients and place in covered jar for 8-24 hours at room temperature
-add chives to thickened cream
-Spoon over the latke and serve. Yum!
