- 3 cups shredded peeled baking potato (about 1 2/3 lb. potatoes)
- 2 cups grated peeled red beets (about 11 oz.)
- 1 cup grated white onion (about 1 large)
- 2 cups beet greens
- 2 ounces unbleached all-purpose flour (about 6 Tbsp.)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 large egg white
- 5 tablespoons canola oil, divided
- 3/4 cup light sour cream
- 1 1/2 tablespoons minced fresh dill
- 1 1/4 teaspoons prepared white horseradish
- calories 218
- fat 12 g
- satfat 2.4 g
- monofat 6.5 g
- polyfat 2.8 g
- protein 5 g
- carbohydrate 23 g
- fiber 3 g
- cholesterol 31 mg
- iron 2 mg
- sodium 334 mg
- calcium 68 mg
- sugars 4 g
- Est. Added Sugars 0 g
How to Make It
Preheat oven to 250°F.
Combine grated potatoes, beets, and onion in a colander; drain 15 minutes, pressing mixture occasionally with a spoon to extract liquid. Place potato mixture in a clean kitchen towel; squeeze out excess liquid. Place potato mixture in a bowl.
Place 2 cups beet greens in a saucepan filled with boiling water; cook 1 minute. Plunge greens into a bowl filled with ice water; drain. Squeeze dry with paper towels; coarsely chop.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add beet greens, flour, salt, and pepper to potato mixture, stirring to combine. Stir egg and egg white into potato mixture.
Heat a large skillet over medium-high. Add 5 teaspoons oil; swirl to coat. Spoon potato mixture loosely into a 1/4-cup dry measuring cup, filling about two-thirds full. Add mixture to pan, and flatten slightly. Repeat procedure 4 times to form 5 latkes. Cook 3 to 4 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven at 250°F. Repeat procedure twice with remaining 10 teaspoons oil and remaining potato mixture, adding an extra latke to the pan during the last batch to yield 16 latkes total.
Combine sour cream with dill and horseradish; serve with latkes.