Gluten-Free Beet Latkes with Green Apple and Fennel Relish


Gluten-Free Beet Latkes with Green Apple and Fennel Relish

Course Appetizer
Servings 10 latkas


  • 1 medium russet potato peeled and grated
  • 1 small yellow onion grated
  • 1 large beet peeled and grated
  • 1 egg beaten
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • 1/3 cup vegetable oil


  • 1 cup diced green apple
  • 1/2 ⁄cup diced fennel
  • 1/4 cup diced red onion
  • Squeeze of lemon


  1. Strain the grated potato, onion, and beet in a colander over the sink, then squeeze out as much liquid as possible.
  2. In a large bowl, mix together the egg, 1 teaspoon salt, pepper to taste, and spices. Add the grated vegetables and stir to combine.
  3. In a bowl, mix together the relish ingredients. Reserve.
  4. Working in batches, heat 2 tablespoons oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, gently drop 2-tablespoon mounds of potato mixture into the skillet, pressing gently to flatten. Fry the latkes until crispy, about 3 minutes per side. Drain on paper towels and keep warm in the oven. Garnish with Green Apple and Fennel Relish and serve.

Recipe Emily Garland / Photography Maren Caruso

3 Comments on “Gluten-Free Beet Latkes with Green Apple and Fennel Relish”

  1. Avatar for Erika

    It’s a good questions. It would certainly guarantee less of a chance for a raw-type result. I think it would be worth trying!

  2. Avatar for Erika

    I’ve never tried it but I’m sure it can’t hurt. At a minumum, the beets will be more par-cooked, which is helpful.

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