Beet-Carrot Latkes

In about half an hour you can have this healthy take on the traditional potato pancake. Beets, carrots, eggs, and a little salt and pepper are all you need to make this classic Jewish dish as a side or appetizer.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 2 mins per batch

Beet-Carrot Latkes

Directions

  1. Peel and finely shred 3 medium beets and 2 medium carrots. Rinse beets under cold running water and drain well, squeezing out excess water.
  2. 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.
  3. 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.
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Nutrition Facts (Beet-Carrot Latkes)

  • Per serving:
  • 87 kcal ,
  • 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.
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