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Recipe Detail Page
Beet Latkes with Labneh & Dukkah
Summer 2023
If you’re a fan of potato latkes, these purple patties will seem deliciously familiar! Their sweet, earthy flavour shines through, and tangy labneh and spiced hazelnut dukkah make the dish extra special. These fritters can be made smaller for an elegant hors d’oeuvre. And to turn them into a vegetarian main course, smear a toasted sesame-seed bun with labneh, layer in two latkes and top with a handful of greens.
Makes 12 latkes
DUKKAH
2 tbsp (30 mL) coriander seeds
1 tbsp (15 mL) cumin seeds
1 tbsp (15 mL) fennel seeds
2 tbsp (30 mL) sesame seeds
1/2 cup (125 mL) toasted hazelnuts (10 minutes at 350°F/177°C), skins removed
2 tsp (10 mL) dried oregano
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) fine sea salt
LATKES
1 small onion
2 lbs (905 g) beets, trimmed, peeled
1 egg, beaten
1/4 cup (60 mL) semolina
2 tbsp (30 mL) cornstarch
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) fine sea salt
Freshly ground pepper to taste
Canola oil for frying
1 cup (250 mL) labneh
1/4 cup (60 mL) torn mint or cilantro leaves
1. For the dukkah, combine coriander, cumin, fennel and sesame seeds in a small frying pan over medium heat. Toast, stirring often, until fragrant, 2 to 3 minutes. Transfer to a food processor with hazelnuts, oregano and salt. Pulse until nuts are roughly chopped and ingredients are combined—be careful not to overmix. Let cool. Transfer to an airtight container. Refrigerate for up to 6 months.
2. To make latkes, using shredding blade on a food processor or large holes on a box grater, grate onion. Scrape onion into a strainer and use your hands to squeeze out all the liquid you can. Set aside.
3. Grate beets in same way, trying to make threads as long as possible. Pat off excess moisture with paper towel. In a large mixing bowl, combine beets, onion, egg, semolina, cornstarch and salt. Season generously with pepper.
4. Heat a large cast-iron skillet on medium heat. Add enough oil to coat bottom generously. Scoop out a scant 1/2 cup (125 mL) latke mixture and sprinkle into pan in a pile about 3 inches (8 cm) in diameter. Use back of a spatula to compress and shape beet mixture into a patty. Repeat, making as many patties as your pan will comfortably hold, adding more oil as needed. Fry until latkes are crisp on both sides and cooked through, about 3 minutes per side. Place cooked latkes on a cooling rack set over a baking sheet. Keep warm in a 250°F (121°C) oven while you make the others. Repeat process until latke mixture is used up.
5. Serve latkes with a smear of labneh, a sprinkle of dukkah and herbs.
Makes 12 latkes
