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Beet & Carrot Latkes

Ingredients

  • 2 medium beets, coarsely grated
  • 2 medium carrots, coarsely grated
  • 1 medium onion, coarsely grated
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
  • 3 tablespoons olive oil
  • coarse salt and pepper to taste
  • sour cream or creme fraiche, plus chopped chives, for serving

Recipe

Combine the grated vegetables in a bowl. Add the beaten eggs, stir to combine, then stir in the flour and salt and pepper to taste.

Preheat the oven to 300 degrees F, and set a cooling rack on a sheet pan. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot, scoop 1/3 cup of the latke mixture into the skillet, and flatten to 1/4 inch thick. Scoop 3 more latkes into the skillet. Cook the 4 latkes until golden brown, about 4-6 minutes per side. Remove the latkes to the cooling rack on the sheet pan, and place them in the oven to keep the latkes warm while you cook the remaining four.

Add another 1 1/2 tablespoons oil to the skillet and cook the remaining latkes. When all the latkes are done, serve them warm with a dollop of sour cream or creme fraiche and a sprinkling of chives.

Makes 8.

Adapted from Eggs On Sunday

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