The earthy sweetness of Carrot and Beet Latkes beautifully complements the salty goodness of smoked salmon. You’ll wonder why potato latkes still reign almost exclusively! This recipe makes for a fun brunch, where everyone is free to try the garnish combination of their choice. Some will slather on sour cream and sprinkle with dill. Others will try grated onion, capers, and hard-boiled egg… but everyone gets a trophy here because no mistakes are possible.
The History of Latkes
Suffice it to say that they were probably not eating grease-cooked potato latkes at the first Hanukkah, but these delicious treats have a fascinating history. In 18th and 19th century Europe, farmers would slaughter geese in early September. Since the geese fattened up in the three months prior, there was always an excess of fat. Even the poorest shmuck in the shtetl could find a potato, some onions, and some leftover goose fat to cook up the very first latke recipe. It goes back to the hanukkah tradition of using what you have, even when it isn’t much. These carrot and beet latkes are a little more upscale than what the peasants were eating in those olden days, but they continue to celebrate that same spirit.
Carrot and Beet Latkes
Ingredients
- 2 lb carrots, peeled and shredded
- 1 lb beets, peeled and shredded
- 3 whole eggs, beaten
- 1 cup matzo meal or breadcrumbs
- 1 tsp kosher salt or sea salt
- Black pepper to taste
- Oil for panfrying
Instructions
- Squeeze some liquid out of the shredded vegetables. Mix all ingredients together and let sit for 5 minutes.
- Heat cast-iron pan on medium-high heat with a 1/8” oil; form small patties and fry on each side for about 5-8 minutes, or until crisp and browned evenly.
- Serve with smoked salmon and the garnishes of your choice. Rafe suggests sour cream, chives, dill, red onions, capers, and hard-boiled eggs.
by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce
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