Beet & Carrot Latkes

From Eggs on Sunday (originally from the Edible Finger Lakes Magazine – Winter 2008)

If you’re trying to eat somewhat seasonally and live in a cold climate, no matter how sunny it is, the reality is that root storage crops are a large part of what’s in season and what’s available locally. So if you’re looking to branch out from simple oven-roasted beets, these latkes are a delicious alternative! From Eggs on Sunday (originally from the 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 C all-purpose flour
  • 3 T olive oil
  • coarse salt and fresh ground pepper to taste
  • sour cream or crème fraiche, for serving
  • chopped chives, for serving



Preheat the oven to 300°F, and set a cooling rack on a sheet pan.

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. Remove the latkes to the cooling rack on the sheet pan, and place them in the oven to keep the latkes warm while you cook the remaining four.

Add another 1-1/2 tablespoons 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 crème fraiche and a sprinkling of chives.