Welcome to the planet’s prettiest latkes.
I like the traditional potato version as much as the next girl, but…these are practically PINK! I couldn’t not make them.
Speaking of which: One of the first things I noticed about this recipe was Savvima’s description of the latkes as jewel-toned. That made for an immediate bookmark. Natural jewel-toned food is just not something I can resist.
I like that this latke is healthier than the standard white potato mixture. Carrots and beets mixed with some eggs and whole wheat flour — not bad! …Okay, fine, I still fried them. If you really want a healthier latke, try the oven-baked variety.
The point is that these latkes are delicious. Over dinner, I lamented the fact that I have but one stomach. Because, really, if I had another? I’d reserve it for beet & carrot latkes topped with tzatziki.
From Savvima via Joy of Kosher
Yield: 23 normal-sized latkes
- 3 ½ cups fresh beets, shredded
- 3 cups carrots, shredded
- 1 small red onion, shredded
- 6 eggs, beaten
- ¾ cup whole wheat flour
- 1-2 tsp salt
- ¼ tsp black pepper, or more as you like
- oil for frying (I use canola)
1. In a food processor, grate the beets, carrots, and onion. Transfer shredded veggies to a large mixing bowl and add eggs, flour, salt, and pepper. Mix well.
2. Heat oil in a large non-stick skillet. When a water droplet flicked inside sizzles, the oil is ready for frying. Pack a ¼-cup measuring cup with the latke mixture and drop into the pan. Flatten with the back of a spatula and fry until just golden brown on each side, three latkes in the pan at a time. Transfer to a paper towel-lined plate to drain excess oil. Serve warm, topped with plain sour cream or tzatziki.