These striking jewel-toned latkes are deliciously sweet! The healthy beets and carrots look gorgeous and provide tons of nutrition.
For a lite version, these latkes can be baked.
Beet and Carrot Latkes
Servings
10 Servings
Ingredients
- 8 ounces fresh beets peeled
- 8 ounces carrots peeled
- 1 small red onion
- 2 eggs beaten
- ¼ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Extra virgin olive oil for frying
Instructions
- In a food processor, coarsely grate beets, carrots, and onion. Transfer to medium bowl.
- Add eggs, flour, salt, and pepper; stir to combine.
- Fried method:
- In a large skillet, add evoo until depth reaches ½ inch, and heat over medium-high heat. Spoon ¼-cup sized scoops of latke mixture into the pan, and flatten with the back of a spoon or spatula. Fry until golden, 4-6 minutes per side. Remove to a paper towel-lined plate to drain.
- Baked method:
- Preheat oven to 450°F. Place ¼-cup sized spoonfuls of the prepared latke mixture on a cookie sheet lined with parchment and coated with evoo. Flatten each latke with the back of a spatula.
- Bake for 10 minutes. Flip the latkes and bake for another 10 minutes, until crisp and golden.
- Source: Savvima.com
Made this for lunch today had to do something more than the usual hubby had no eork. So I served it with a veg egg omelet. I did make it both ways half I baked and half I fried they were both really good and being that they had no carb and they were baked I enjoyed them even more. My husband not knowing which were which liked the fried ones better.
Made tomato latkes last night. Son wanted tomato latkes! They were great. We made up the recipe ourselves. Used traditional recipe but added the hearty meat part of tomatoes – not the seeds or the soft mush pulp part. And a little extra meal than the traditional recipe. They were great! Chag Sameach!