Best Beet Carrot Latkes Recipes

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BEET AND RED ONION POTATO LATKES WITH CARROT PUREE AND HORSERADISH AND CARAWAY CREME FRAICHE



Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche image

Provided by Eric Greenspan

Time P1DT1h5m

Yield 4 servings

Number Of Ingredients 14

3 ounces grapeseed oil
3 large carrots, peeled and diced
1 quart fresh carrot juice
1/4 cup freshly grated horseradish
2 tablespoons toasted caraway seeds
1 cup creme fraiche
3 Yukon gold potatoes, peeled
2 red onions, peeled
1 carrot, peeled
1 red beet, roasted and peeled
2 cups grapeseed oil, plus more as needed
2 eggs
1/2 cup all-purpose flour
Salt, for sprinkling

Steps:

  • Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.
  • Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.
  • Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.
  • Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

BEET AND RED ONION POTATO LATKES WITH CARROT PUREE AND HORSERADISH AND CARAWAY CREME FRAICHE



Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche image

Get this all-star, easy-to-follow Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche recipe from Eric Greenspan

Provided by @MakeItYours

Number Of Ingredients 14

3 ounces grapeseed oil
3 large carrots, peeled and diced
1 quart fresh carrot juice
1/4 cup freshly grated horseradish
2 tablespoons toasted caraway seeds
1 cup creme fraiche
3 Yukon gold potatoes, peeled
2 red onions, peeled
1 carrot, peeled
1 red beet, roasted and peeled
2 cups grapeseed oil, plus more as needed
2 eggs
1/2 cup all-purpose flour
Salt, for sprinkling

Steps:

  • Carrot Puree:
  • Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.Horseradish and Caraway Creme Fraiche:Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.Latkes:Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

BEET AND CARROT LATKES



Beet and Carrot Latkes image

These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots.

Provided by Food Network Kitchen

Time 40m

Yield about 12 latkes

Number Of Ingredients 10

3/4 pound russet potatoes, peeled
1/2 pound carrots, peeled
1 small onion
Kosher salt and freshly ground black pepper
1 cup shredded beets
2 tablespoons chopped fresh parsley
1/3 cup all-purpose flour or matzo meal
1 large egg, beaten
Vegetable oil or rendered chicken or duck fat, for frying
Sour cream, for serving

Steps:

  • Preheat the oven to 250 degrees F.
  • Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley. Add the flour and egg and stir until thoroughly combined.
  • Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
  • Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
  • Serve with sour cream.

CARROT-AND-BEET LATKES



Carrot-and-Beet Latkes image

The beets turn these traditional latkes into a modern and festive shade of red, while carrots add a note of sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen

Number Of Ingredients 11

1 small white onion, grated on the large holes of a box grater or minced
1 teaspoon fresh lemon juice
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound carrots (about 4 medium), peeled and grated on the large holes of a box grater
1/4 pound beets (about 2 medium), peeled and grated on the large holes of a box grater
1/4 pound russet potato (about 1 small or 1/2 medium), peeled and grated on the large holes of a box grater
Peanut oil, for frying
Pink Applesauce, for serving (optional)

Steps:

  • In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
  • Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
  • Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

BEET & CARROT LATKES



Beet & Carrot Latkes image

How to make Beet & Carrot Latkes

Provided by @MakeItYours

Number Of Ingredients 8

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

Steps:

  • In a food processor, coarsely grate the beets, carrots, and onion. Add the eggs, flour, salt, and pepper. Stir to combine.
  • 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.3Lighten up: We tested a baked version of this recipe and it worked out great.4Preheat 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.5Bake for 10 minutes. Flip the latkes and bake for another 10 minutes until crisp and golden. Serve warm.
  • Source:
  • Savvima.com

BEET & CARROT LATKES



BEET & CARROT LATKES image

Categories     Vegetable     Fry     Dinner

Number Of Ingredients 9

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

Steps:

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

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