Beet Latkes stuffed with Goat Cheese


Beets and goat cheese are a classic pairing, most typically found in salads, but I’ve given them a new spin in this latke recipe, and let me tell you—they are INCREDIBLE.

You’ll want to freeze the goats cheese slightly so that it doesn’t ooze out while frying, so that’s our first step. Slice the goats cheese thinly and put it in the freezer.

Now you’re ready to fry and assemble the latkes. Adding a piece of carrot to the oil any time you’re frying helps absorb the burnt taste. When the carrot starts to look shriveled, remove it and put in a fresh piece. It works. Trust me. I take my frying carrots very seriously.


  • 20 oz. shredded raw beets
  • ½ a large onion, shredded or finely diced
  • 2 eggs
  • ¼ cup flour
  • 1 tsp. kosher salt
  • goat cheese (I used a 7oz. tube)
  • oil for frying


Finely slice the goat cheese into rounds and freeze for 15-20 minutes. Mix the shredded beets, onion, flour, eggs and salt. Pour 2-4 tbsp. of oil into the frying pan and heat on medium-high. Use a spoon, or a small measuring cup (1/8 cup) to scoop up the batter. Gently place a spoon of batter in the pan and flatten it. Place a piece of goat cheese on top of the batter, then cover the goat cheese with another scoop of batter. Fry for 3-4 minutes, then gently flip the latkes and fry for another 1-2 minutes on the second side. When ready, the latkes will be crisp on the outside and soft on the inside, with the goat cheese deliciously melted. Repeat until batter is finished.

Yields: 12 latkes.

Source: Chabad


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