NEW RECIPES FOR CHANUKAH
CARROT & BEET LATKAS
INGREDIENTS
- 1 Onion (small) (white) (grated on the large holes of a box grater or minced)
- 1 t Lemon (fresh) (juice)
- 2 Eggs (large) (lightly beaten)
- 3 T Flour of your choice
- 1 t Salt (coarse)
- 1/4 t Pepper (freshly ground)
- 1/2 lbs Carrots (4 medium) (peeled & grated on the large holes of a box grater)
- 1/4 lbs Beets (2 medium) (peeled & grated on the large holes of a box grater)
- 1/4 lb Russet potatoes (peeled & grated on the large holes of a box grater)
- Peanut oil, for frying
- Pink Applesauce & Sour Cream (optional)
DIRECTIONS
- In a medium bowl, combine onion, lemon juice & eggs.
- Add flour, salt & pepper & stir until incorporated.
- Add carrots, beets & potato & toss until combined & evenly coated.
- Fill a large skillet with about 1/2 inch oil.
- Place over medium heat until oil is almost smoking.
- Working in batches so as not to crowd skillet, carefully spoon about 2 T 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.
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NOTES
Since beets are high in sugar,
these latkes brown very quickly, so keep an eye on them.
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TOPPINGS
Honey Pomegranate
Drizzle latkes with honey & sprinkle with pomegranate seeds.
Creme Fraiche with Pear & Cinnamon
Top latkes with creme fraiche, very thinly sliced pear & cinnamon.
Beet & Salmon with Horseradish
Mix 2 parts Greek yogurt with 1 part horseradish & season with salt & pepper.
Top latkes with yogurt mixture, sliced roasted beets, smoked salmon & fresh chives.
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