Note to self: never take photos of beets latkes on a yellow plate. For me, these easy latkes are a new spin on beets, though I guess anything is a new spin on beets, since I ate my first beet this summer. Like many of the recipes I've used for the veggies in our CSA share, this one is straight from Eggs on Sunday. These are hearty, but very sweet, if you don't use enough salt or onion. I added lots of extra salt, so they'd resemble hashbrowns.Beet & Carrot Latkes (From Edible Finger Lakes Magazine, Winter 2008)
- 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
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. 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. (You can warm the first batch in the oven as you the 2nd batch, or not).
Add another 1 1/2 T 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.)
