Beet & Carrot Latkes

These striking jewel-toned latkes are deliciously sweet!

Ingredients:

8 ounces fresh beets, peeled
8 ounces carrots, peeled
1 small red onion
2 eggs, beaten
1/4 cup flour
1 teaspoon kosher salt
1/4 teaspoon pepper
Oil for frying

Directions:

1. In a food processor, coarsely grate the beets, carrots, and onion. Add the eggs, flour, salt, and pepper. Stir to combine.
2. In a large skillet, heat oil. Spoon 1/4-cupfuls of the latke mixture into the pan and flatten with the back of a spoon or spatula. Do not overcrowd the pan. Fry until golden on each side. Remove to a paper towel lined plate to drain. Serve warm.

Lighten up:

We tested a baked version of this recipe and it worked out great.

1. Preheat your oven to 450 degrees. Place spoonfuls of the prepared latke mixture on a cookie sheet lined with parchment which has been well-greased. Flatten each latke with the back of a spatula.
2. Bake for 10 minutes. Flip the latkes and bake for another 10 minutes until crisp and golden. Serve warm.

Parve (without the optional sour cream). Yields 10 latkes.