Carrot, Beet, and Potato Latkes (30 Minutes)

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Latkes are traditionally made with shredded potatoes, but this recipe takes it to the next level by adding carrots and beets to the mix. The root vegetables give the latkes a sweet, earthy flavor and, if using red beets, a vibrant color to boot! Let’s begin.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8–10 latkes 1x

Ingredients

Units Scale
  • 1 large russet potato, peeled
  • 1 large carrot, peeled
  • 1 medium beet, peeled (golden or red)
  • 1 small onion, peeled and quartered
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil

Instructions

  1. Grate the potato, carrot, and beet using a box grater or a food processor fitted with a grating attachment. Ring out excess water and place the grated vegetables in a large bowl.
  2. Add the onion to the food processor and pulse until finely chopped. Add the onion to the bowl with the grated vegetables.
  3. In a small bowl, whisk together the eggs, flour, salt, and pepper. Pour the egg mixture over the vegetables and stir until well combined.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Use a 1/4 cup measure to scoop the vegetable mixture and drop it into the hot oil. Flatten the mixture with a spatula to form a pancake shape.
  5. Cook the latkes for 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels to remove excess oil.
  6. Serve ketchup, sour cream, or applesauce if desired.

Notes

To make sure your latkes don’t turn out mushy, make sure to thoroughly squeeze out any excess liquid from the grated vegetables. Also, be sure to use a non-stick skillet or a well-seasoned cast iron skillet to prevent the latkes from sticking to the pan. Finally, serve the latkes immediately after cooking to ensure they are crispy and hot.

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 latke
  • Calories: 117
  • Sugar: 2g
  • Sodium: 159mg
  • Fat: 7g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 47mg

Pair this with...

Homemade Apple Sauce

Grab about 4-6 apples (mix and match varieties for fun flavors), ¾ cup water, a pinch of salt, and sugar or honey to taste. For an aromatic twist, toss in a cinnamon stick or a pinch of ground cinnamon. First, peel, core, and chop your apples. Throw them in a pot with the water, salt, and optional cinnamon. Bring to a boil, then reduce to a simmer, letting those apples soften for 20-30 minutes. Once they’re all mushy and the kitchen smells like heaven, mash 'em up with a fork or potato masher. Sweeten if desired, and voilà, you’ve got applesauce! Serve it warm or cold.

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

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