Shop for this week's Dinner in Minutes
Use tonight (in advance of Hanukkah, which begins at sundown Friday) to try out this unusual latke combo: meat, potatoes and oniony goodness all in one. It might not be quite as crisp as a classic potato pancake, but the flavor's great. The recipe comes from Vered Guttman, an Israeli-born caterer in Washington, whom we profiled in this 2008 article.
There's enough time and space in this recipe to make a quick raw beet salad, which provides a fresh bit of crunch and color. And if latkes are new to you, this dish makes a fine introduction to the genre.
Leek and Beef Latkes With Beet Salad
Makes 28 to 30 latkes (4 to 5 servings)
6 medium leeks
1 medium potato (about 6 ounces; preferably not red bliss)
2 raw beets
1/2 medium red onion
1 teaspoon ground sumac (optional)
Vegetable oil, for frying
Leaves from 4 stems flat-leaf parsley
2 large eggs
8 ounces lean ground beef
1/2 cup panko (Japanese-style) bread crumbs
-- Bonnie Benwick
The Food Section
December 8, 2009; 12:00 PM ET
Categories: Recipes , Shopping | Tags: Bonnie Benwick, Dinner in Minutes, latkes, recipes
Save & Share: Previous: Say Cheese: Meet Allison Hooper
Next: 5 steps toward a better cookie swap
The comments to this entry are closed.