Beet & White Carrot Latkes
Have you ever tried making latkes with anything other than potatoes and sweet potatoes? If you haven’t, I hope this post encourages you to experiment with other root vegetables this upcoming week– you won’t be disappointed!
What you’ll need to make 15 latkes:
1 large beet root (peeled, and grated)
1 large white carrot (peeled, and grated)
1 small yellow onion (peeled, and grated)
1 large egg
2 1/2 tablespoons spelt flour
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon sea salt
canola oil for frying
Using a fine mesh strainer (or a cheese cloth), extract as much liquid as you possibly can from the grated beet, carrot and onion (this step is key to having crispy latkes). After you squeeze out the liquid, mix together the grated veggies, egg, spelt flour (or potato starch, for a gluten free option), and spices in a medium sized bowl. Make sure all of the ingredients are well incorporated. In a medium non-stick skillet, heat two tablespoons of canola oil. Before you begin frying, test oil by dropping a shred and make sure it’s sizzling hot. Using a teaspoon, scoop out latke mixture from the bowl, and gently release into pan. Use the back of the spoon to flatten mixture. (I learned this method from Smitten Kitchen). Repeat with the rest of the mixture, and add more oil as needed. Serve immediately, with your favorite condiment. Enjoy!