Carrot-and-Beet Latkes

Name: Carrot-and-Beet Latkes
Ingredients: 1 small white onion, grated on the large holes of a box grater or minced; 1 teaspoon fresh lemon juice; 2 large eggs, lightly beaten; 3 tablespoons all-purpose flour; 1 teaspoon coarse salt; 0.25 teaspoon freshly ground pepper; 0.5 pound carrots (about 4 medium), peeled and grated on the large holes of a box grater; 0.25 pound beets (about 2 medium), peeled and grated on the large holes of a box grater; 0.25 pound russet potato (about 1 small or ½ medium), peeled and grated on the large holes of a box grater; Peanut oil, for frying; Pink Applesauce, for serving (optional)

2.8

(17)

1 Review

By

Martha Stewart Test Kitchen

Updated on February 7, 2020

Yield:

2 dozen

The beets turn these traditional latkes into a modern and festive shade of red, while carrots add a note of sweetness.

Ingredients

1 small white onion, grated on the large holes of a box grater or minced
1 teaspoon fresh lemon juice
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
½ pound carrots (about 4 medium), peeled and grated on the large holes of a box grater
¼ pound beets (about 2 medium), peeled and grated on the large holes of a box grater
¼ pound russet potato (about 1 small or ½ medium), peeled and grated on the large holes of a box grater
Peanut oil, for frying
Pink Applesauce, for serving (optional)

Directions

In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

Cook's Notes

Because beets are high in sugar, these latkes brown very quickly, so keep an eye on them.

Originally appeared: Martha Stewart Living, December 2002