This is a super easy recipe, the latkes come out crispy and I love the combination of the beets with this avocado, sour cream and horseradish sauce.
This recipe makes 12 small latkes.
For the latkes:
3 medium beets
½ cup of crushed Matzo crackers
Pinch of onion powder
Pinch of garlic powder
Pinch of salt
Pinch of pepper
Pinch of celery salt
For the avocado cream:
2 teaspoons of sour cream
½ teaspoon of horseradish
Juice of half a lime
Salt to taste
Olive oil for pan-frying
To make the avocado cream, just blend all of the ingredients together and set it aside.
Peel and shred the beets. Squeeze them as much as you can to remove excess moisture.
Line a plate with a few pieces of paper towels, spread the beets on top and then place a few more layers of paper towels on top of the beets. Press with your hands. Microwave the beets for 1 minute. This will dry them a bit more.
Remove the beets from the plate with the paper towels, and place them in a large bowl. Mix the beets with the egg, crushed Matzo crackers and spices.
Add about 1/3 cup of olive oil to a large pan. Add about 2 tablespoons of the beet mixture forming a fritter. Use a spatula to flatten it. I did 4 at a time. Fry them until golden on both sides. Place them on a plate lined with paper towels.
Serve the latkes with the avocado cream. Enjoy!