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.

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

Find it online: https://www.heresyourdinner.com/carrot-beet-and-potato-latkes-30-minutes/