Meet your new favorite holiday showstopper: Beet & Goat Cheese Latkes. Imagine everything you love about classic latkes, now with a jewel-toned, earthy beet makeover and the tangy, creamy richness of goat cheese in every bite. These golden fritters pack vibrant flavor and an irresistible crisp, whether you serve them as a crowd-pleasing appetizer, a festive brunch centerpiece, or a twist on the beloved Hanukkah side. With beautiful color and delightful texture, Beet & Goat Cheese Latkes promise to dazzle your table any time of year.

Ingredients You’ll Need

Beet & Goat Cheese Latkes Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of straightforward ingredients to make Beet & Goat Cheese Latkes, but don’t be fooled by their simplicity. Each ingredient lends its own unique character, contributing to the fritters’ vibrant color, crisp texture, and bold flavor. Here’s what to gather before you fry:

Beets: The star of the show, lending sweet earthiness and a striking ruby hue to every crispy bite.
Onion: Adds a gentle sharpness and works with the beets to keep the latkes moist without overpowering them.
Eggs: Essential for binding the mixture so each latke holds together beautifully in the pan.
All-purpose flour (or matzo meal): Just enough to ensure ideal crispness; swap with gluten-free flour or potato starch if needed.
Salt: Brings out every flavor and balances the natural sweetness of the beets.
Black pepper: Adds a subtle kick to round out the flavors.
Garlic powder: Provides a gentle, savory backbone without being overwhelming.
Dried thyme (optional): Compliments the earthiness of beets and elevates the overall aroma.
Goat cheese: Brings creamy tang and richness that plays perfectly against the crisp latkes.
Vegetable oil: For golden, crisp edges – don’t skimp!
For Serving (optional): Top with sour cream or Greek yogurt, a few extra goat cheese crumbles, and plenty of fresh herbs like dill, parsley, or chives to truly make your Beet & Goat Cheese Latkes pop.

How to Make Beet & Goat Cheese Latkes

Step 1: Grate and Prep the Beets & Onion

Start by grating your peeled beets and onion using a box grater or the shredding disk of your food processor – either way, prepare for beet-stained hands and a quick burst of vivid color! Once grated, bundle the mixture into a clean kitchen towel and squeeze firmly. Getting out as much moisture as possible is key for crisp, never-soggy latkes.

Step 2: Mix the Latke Batter

Transfer those vibrant shreds to a large bowl, then stir in the lightly beaten eggs, flour or matzo meal, salt, pepper, garlic powder, and dried thyme if you’re using it. The mixture should be thoroughly combined, and look like a confetti party of deep magenta with flecks of green herbs if you included thyme.

Step 3: Heat the Oil

Set a large skillet (preferably cast iron or non-stick) over medium-high heat and pour in enough vegetable oil to reach about 1/4 inch deep. Give it a few minutes to get shimmering hot – this is your passport to shatteringly crisp Beet & Goat Cheese Latkes.

Step 4: Form and Fry Latkes

Scoop up about 2 heaping tablespoons of the beet mixture for each latke, gently drop into the hot oil, and flatten slightly with the back of your spoon. Fry for 3 to 4 minutes per side, resisting the urge to fuss too soon. You want each side to develop a deep, golden brown crust before turning. Work in batches to avoid crowding, and transfer your finished latkes to a paper towel lined plate.

Step 5: Finish with Goat Cheese

While the latkes are still warm, sprinkle each one generously with crumbled goat cheese. The residual heat softens the cheese just enough, giving each bite a creamy, tangy finish that contrasts beautifully with the crispy edges and earthy-sweet beets.

Step 6: Serve Up

Arrange the hot latkes on a platter and set out a bowl of sour cream or Greek yogurt, plus extra crumbles of goat cheese and a scattering of fresh herbs for a crowd-pleasing final flourish. Beet & Goat Cheese Latkes are best served immediately for peak crispness.

How to Serve Beet & Goat Cheese Latkes

Garnishes

The sky is the limit when topping your Beet & Goat Cheese Latkes! Try a generous dollop of rich sour cream or tangy Greek yogurt, extra goat cheese crumbles for double the decadence, and a shower of fresh dill, parsley, or snipped chives. Each garnish brings a fresh, zippy counterpoint to the hearty fritters.

Side Dishes

These latkes are terrific alongside a mixed greens salad with citrus vinaigrette, a platter of smoked salmon, or a simple cucumber salad. Their bold flavor also pairs nicely with roasted vegetables, poached eggs for brunch, or even alongside a hearty bowl of soup.

Creative Ways to Present

Turn your Beet & Goat Cheese Latkes into bite-sized party snacks by making mini versions and skewering with colorful cocktail picks. Or use them as a base for festive canapés, topped with lox, capers, and pickled onion. Arrange them atop a large wooden board with accompaniments for a dramatic, family-style presentation that’s as stunning as it is delicious.

Make Ahead and Storage

Storing Leftovers

Got extra Beet & Goat Cheese Latkes? Let them cool completely before transferring to an airtight container. They’ll keep in the fridge for up to three days, making them great for meal prepping or entertaining ahead of time.

Freezing

Freeze your fully cooked latkes by arranging them in a single layer on a parchment-lined baking sheet, freezing until firm, then transferring to a freezer-safe bag or container. This way, they don’t stick together! They’ll stay delicious for up to two months in the freezer.

Reheating

To bring your latkes back to crispy life, spread them on a baking sheet and warm in a 400°F oven for 10–12 minutes. You can also reheat in a skillet over medium heat until hot and crisp. Avoid microwaving, as it tends to sap that wonderful crunch.

FAQs

Do I need to peel the beets before grating?

Yes, peeling the beets ensures a smooth texture and prevents any bitterness from the skin. A vegetable peeler makes quick work of this task, and you’ll be glad you took the extra minute!

Can I use pre-cooked or roasted beets?

For Beet & Goat Cheese Latkes, it’s best to use raw beets. Raw beets shred easily and have the perfect moisture content for crisping up in the pan, while pre-cooked beets can be too soft and wet, leading to soggier results.

How do I make these gluten-free?

Simple! Swap the all-purpose flour for potato starch or a trusted gluten-free flour blend. The result is every bit as crispy and satisfying, with all the gorgeous flavor you want from your latkes.

Can I make these ahead for a party?

Absolutely. Fry your Beet & Goat Cheese Latkes ahead, arrange on a baking sheet, and keep warm in a 200°F oven until ready to serve. Add the goat cheese and garnishes just before bringing them to the table so everything tastes fresh and vibrant.

Why do my latkes fall apart during frying?

If your latkes aren’t holding together, it’s usually due to too much moisture. Be thorough with squeezing out liquid from the beets and onion, and make sure your eggs and flour are well mixed in for ideal sticking power.

Final Thoughts

Whether you’re celebrating Hanukkah, brunching with friends, or just craving something unexpectedly delicious, Beet & Goat Cheese Latkes are guaranteed to steal the show. Don’t be surprised if they become a new tradition in your kitchen — one that your friends and family request year after year!