Beet latkes with scallion and cayenne crème fraîche

November 28, 2010

Roasted beet latkes with scallions

These bite-sized latkes are superb! The cayenne-spiced crème fraîche is perfect with the sweet, mellow beets.

To read the Rockland Magazine Hanukkah feature (in which this recipe was originally published), and for all the other recipes from the article, click here: Lights, candles, latkes! How to throw an unforgettable Hanukkah dinner party.

Sparkling wine icon-25A sparkling wine or Champagne, either Blanc de Noirs or rosé is marvelous with these flavorful latkes.

Roasted beet latkes with scallion and cayenne crème fraîche

Beet latkes with scallion and cayenne crème fraîche

makes 48 silver-dollar-sized latkes
active time: 40 min

For the latkes

  1. 1 lb (455 g) (4 medium) baked red beetroots – peeled and coarsely chopped in a food processor (3 cups)
  2. 12 scallions – ends trimmed and thinly sliced (2 1/2 cups)
  3. 3 tablespoons unbleached all-purpose flour
  4. 1/2 teaspoon sea salt
  5. freshly ground black pepper to taste
  6. 2 extra large eggs – lightly beaten

For the cayenne crème fraîche

  1. 2/3 cup crème fraîche
  2. 1/2 teaspoon ground cayenne (or to taste)
  1. olive oil for the pan

  1. Step 1: Place the beets and scallions in a medium bowl. Sprinkle with the flour, salt and pepper. Toss well. Add the eggs and stir until well blended.
  2. Step 2: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan, about 1/8″. Using a dessert spoon, scoop up a heaping teaspoon of batter and shape it into a mound. Drop each latke into the hot oil. Slightly flatten with the back of the spoon. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the beet mixture has all been used up, adding more oil to the pan as necessary.
  3. Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jelly roll pan and warm in a 400°F (200ºC) preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.
  4. Step 3: Place the crème fraîche in a small bowl. Add the cayenne and gently mix until well bended. Do not overmix or the crème fraîche will become too loose. Transfer to a small serving bowl.
  5. Step 4: Place the latkes on a platter. Serve with the cayenne crème fraîche on the side.

Baked beets

latkes, beets, scallions

© 2014 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 12 comments… read them below or add one }

Belinda @zomppa December 2, 2010 at 9:16 am

I love the spiciness!!


Stella December 2, 2010 at 6:02 pm

Yum, I made some beets last night and put them in the fridge. I’m going to make these Latkes for my Cauldron Boy. That would make him so happy, since it is Hanukkah and all;)!


Stephanie Quilao December 2, 2010 at 6:32 pm

I love the color – very unique and festive looking! Wondering if there’s a way to make this dairy free. I’m sure there is. I have cow milk allergy.


Lori Lynn December 4, 2010 at 10:29 am

We never had latkes like this when I was growing up. Fabulous!!


Jen December 4, 2010 at 11:16 am

Yum! How gorgeous and I’ve never made latkes but have been wanting to try, this is such a simple recipe and I have previously cooked beets asking me to do somethin with them!
The butternut squash ones are also a must try. Oh happy day!


Dawn January 21, 2011 at 4:37 pm

Very impressive. Thanks for the recipe! I’m looking for one to use with some beets I just got with my CSA.


Sherry Stockwell March 30, 2012 at 11:05 am

Wow! What a creative recipe. We will do this one soon. Your site is spectacular…love it. Best from Jefferson’s Table.


Viviane March 30, 2012 at 1:26 pm

Thank you so much Sherry – you’ve got me smiling from ear to ear!


Balvinder December 5, 2012 at 10:43 pm

This is unique and beautiful!


Jenn November 25, 2013 at 8:16 pm

sounds yummy! Any suggestions for a gluten free version?


Viviane November 25, 2013 at 10:22 pm

Hi Jenn! Yes, you can use a gluten-free flour blend instead of the all-purpose flour, in the same quantity the recipe calls for. The very best one on the market is Cup4Cup (, but Bob’s Red Mill is also wonderful (… Enjoy, my dear!


Jenn November 27, 2013 at 11:03 am



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