Chef's Quick Tip: Carrot & beet latkes

This week, Leah Shemtov from Chabad of Stamford shows Tina Redwine how to make carrot and beet latkes.

News 12 Staff

Dec 9, 2020, 5:53 PM

Updated 1,225 days ago

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This week, Leah Shemtov from Chabad of Stamford shows Tina Redwine how to make carrot and beet latkes.  
Carrot & beet latkes
Ingredients: 
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
Method:
1. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
2. 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.)
3. 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.


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