eggs, lightly beaten
teaspoon freshly ground black pepper
tablespoons vegetable oil
- Peel and finely shred 3 medium beets and 2 medium carrots. Rinse beets under cold running water and drain well, squeezing out excess water.
- For latkes, in a large mixing bowl combine the beets, carrots, eggs, salt, and black pepper. Stir to combine. Scoop out 1/3 cup of the beet mixture. Using your hands, squeeze mixture over a separate bowl to remove excess liquid. Shape into 21/2-inch patties.
- In a 12 inch medium skillet heat oil over medium-high heat. Using a spatula, slide patties into pan. Cook about 2 minutes or until golden, turning once. Repeat with remaining mixture. Transfer to paper towels; drain. Keep warm.
Nutrition Facts(Beet-Carrot Latkes)
- Per serving:
- 87 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 80 mg chol.,
- 153 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 3 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet