Description
Making latkes even more delicious with the addition of carrots and beets.
Ingredients
Scale
- 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.