Latkes with beets and carrots

Votes: 3

Time: 40 min.
Complexity: easily
Quantity: 12 pancakes

These crispy potato pancakes get their delicious, vibrant color and rich flavor from the addition of grated beets and carrots. Latkes are traditionally fried in chicken schmaltz, but you can use vegetable oil instead. Fry the pancakes sparingly to ensure the potato edges are perfectly crispy. Serve with sour cream and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g of peeled potatoes
200 g peeled carrots
1 small onion
1 tbsp. grated beets
2 tbsp chopped fresh parsley
1/3 cup all-purpose flour or matzo meal
1 large egg, beaten
Vegetable oil/chicken or duck fat, for frying
Sour cream, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, carrot, beet, lard

Cooking the dish according to the recipe:

Preheat oven to 120°C.
Grate the potatoes and carrots coarsely and place them in a large colander set over a bowl. Grate the onion and add it to the colander. Sprinkle the vegetables with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Press the mixture firmly with your hands to extract as much liquid as possible; pat dry with paper towels if the vegetables are very wet. Transfer the mixture to a large bowl.

Add the beets and parsley. Add the flour and egg and mix until evenly distributed.
Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tight pancakes 8-10 cm wide and transfer to the prepared baking sheet.
In a large nonstick skillet, heat 1/4 inch of vegetable oil over medium heat until shimmering. Fry the latkes, a few at a time, until golden brown and crisp, about 4-5 minutes per side. Transfer to a baking sheet and place in the oven to keep warm while you fry the next batch.
Serve latkes with sour cream.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Pan / Winter dishes / Breakfast / Bakery / Draniki and pancakes with savory filling / Potato dishes / Potato baked goods / Food Network - recipes / Jewish cuisine

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