Colorful Latkes

Yields10 ServingsPrep Time20 minsCook Time6 minsTotal Time26 mins

Beets and carrots give these latkes flavor as well as beautiful color. Serve 2-3 small latkes on a plate with sour cream in a small dish for a simple appetizer.

3 Yukon gold potatoes, peeled

2 red onions, peeled

1 carrot, peeled

1 red beet, roasted and peeled

canola oil as needed

2 eggs

½ cup flour

kosher salt

freshly ground black pepper

Using the grating attachment in a food processor, Grate the potatoes, onions, carrot and beet separately.

Coat a small sauté pan with a little oil and put it over low heat. Add half of the grated onions and sauté them slowly until caramelized, soft and sweet.

Place all the rest of the vegetable in a
colander and squeeze out as much liquid as possible. Add the eggs and flour. Season mixture to taste with salt and pepper.

Add half a cup of oil to a mediumskillet and heat it to 370 degrees F. Use a heaping tablespoons of the latke mixture for each. Place 3-4 tablespoons into the oil and cook until brown on 1 side, approximately 2 Minutes. Using a spatula, flip the latkes and continue to cook until brown on the other side. Remove from oil to a paper towel lined platter. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately.

Nutrition Facts

10 servings

Serving size

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Colorful Latkes