Latkes are usually all about potatoes, but this version trades spuds for shredded carrots and beets. Set out a spread of toppings, including classic sour cream and dill, capers, red onion, and chopped hard-boiled egg, and let everyone build their own. It’s an easy, crowd-pleasing centerpiece for brunch, a Hanukkah party, or a cozy winter weekend.
Latkes have always been about making the most of what’s on hand. In 18th- and 19th-century Europe, families fried simple potato-and-onion pancakes in goose fat left over from autumn slaughters, turning inexpensive ingredients into something festive. These carrot and beet latkes are a little more upscale, but they carry the same make-do spirit. Better still, the recipe is so forgiving that it’s nearly impossible to get wrong.
How Do You Make Carrot and Beet Vegetable Latkes?
Start by peeling and shredding two pounds of carrots and one pound of beets. A food processor fitted with a shredding disc makes quick work of it, though a box grater works, too. Gather the shredded vegetables in a clean kitchen towel and squeeze out some of the liquid.
Transfer the vegetables to a large bowl and mix in three beaten eggs, a cup of matzo meal or breadcrumbs, kosher salt, and black pepper. Let the mixture sit for five minutes so the matzo meal can absorb moisture and help bind the latkes.
Heat a cast-iron skillet over medium-high heat with about ⅛ inch of oil. Form the mixture into small patties, slide them into the hot oil, and fry for 5 to 8 minutes per side, until crisp and evenly browned. Drain on a paper towel-lined rack, sprinkle with a pinch of salt, and serve hot with smoked salmon and your favorite garnishes.
Why Are My Latkes Falling Apart?
Excess moisture is the most common culprit. Carrots and beets hold a lot of water, so squeeze them well, and let the batter rest the full five minutes so the matzo meal can do its job. If the patties still won’t hold their shape, stir in another spoonful or two of matzo meal. Oil temperature matters, too: if the oil isn’t hot enough, the latkes soak it up and turn soggy before they crisp. Resist the urge to flip early: Wait until the bottom is deeply browned and releases easily from the pan.
Can I Make Latkes in an Air Fryer?
You can, though they won’t be quite as crisp as pan-fried latkes. Brush or spray the patties lightly with oil, arrange them in a single layer in the basket, and air fry at about 375°F for 12 to 15 minutes, flipping halfway through, until browned and crisp at the edges. The air fryer is also the best way to reheat leftover latkes; a few minutes at 375°F brings back their crunch.
Tips for Recipe Success
Wear gloves. Beets stain hands, cutting boards, and countertops. Gloves and a plastic cutting board make cleanup easier.
Keep them small. Patties about 2½ to 3 inches across cook through evenly and are easier to flip.
Don’t crowd the pan. Fry in batches, leaving space between patties so the oil stays hot, and add more oil as needed between batches.
Keep them warm. Hold finished latkes on a rack set over a baking sheet in a 200°F oven while you fry the rest.
Can I Make These Vegetable Latkes Ahead of Time?
Fry the latkes up to a day ahead, cool, and refrigerate. Or freeze them in a single layer, then transfer them to a freezer bag for up to a month. Reheat on a baking sheet at 400°F until hot and crisp.
What Dietary Swaps Can You Make for This Recipe?
Gluten-free: Use gluten-free matzo meal or gluten-free breadcrumbs, or substitute potato starch, starting with ½ cup and adding more as needed to bind.
Dairy-free: The latkes themselves are dairy-free. For the topping, swap the sour cream for a plant-based sour cream or dairy-free yogurt stirred with fresh dill.
What Can I Serve With Carrot and Beet Latkes?
Smoked salmon is the classic pairing, along with sour cream, chives, dill, sliced red onion, capers, and chopped hard-boiled eggs. Applesauce adds a sweet contrast, and a simple green salad turns the latkes into a light lunch. For a full brunch spread, add scrambled eggs and a pot of strong coffee.
Planning for the Festival of Lights? Our Ultimate Guide to Hanukkah is packed with menu ideas. Read more about Rafe’s cooking in Chef Rafael Vencio Creates Pittsburgh Filipino Pop-Up, Amboy.
For more beets, try Quelcy Kogel’s Roasted Beet Hummus and Anna Franklin’s Pickled Veggie Salad with Mustard Dressing, or pair the latkes with Veda Sankaran’s Honey and Ghee Roasted Carrots.
Browse more morning favorites in our Breakfast and Brunch collection.
Print
Carrot and Beet Latkes
- Total Time: 1 hour 5 minutes
- Yield: 24 small latkes 1x
Description
Crispy latkes made with shredded carrots and beets, bound with eggs and matzo meal and pan-fried in a cast-iron skillet. Serve with smoked salmon and your favorite toppings.
Ingredients
- 2 lb carrots, peeled and shredded
- 1 lb beets, peeled and shredded
- 3 eggs, beaten
- 1 cup matzo meal or breadcrumbs
- 1 tsp kosher salt or sea salt
- Black pepper, to taste
- Oil, for panfrying
For serving (optional):
- Smoked salmon
- Sour cream
- Chives and fresh dill
- Sliced red onion
- Capers
- Chopped hard-boiled eggs
Instructions
- Squeeze some of the liquid from the shredded carrots and beets. In a large bowl, mix the vegetables, eggs, matzo meal, salt, and pepper. Let sit 5 minutes.
- Heat a cast-iron pan over medium-high heat with 1/8 inch of oil. Form small patties and fry 5 to 8 minutes per side, until crisp and evenly browned. Drain on a paper towel-lined rack.
- Serve with smoked salmon and your choice of garnishes.
Notes
Keep warm: Hold finished latkes on a rack in a 200°F oven while frying the rest.
Air fryer: Brush patties with oil and air fry at 375°F for 12 to 15 minutes, flipping halfway
Make ahead and freeze: Refrigerate up to 1 day or freeze up to 1 month. Reheat at 400°F.
Gluten-free: Use gluten-free matzo meal or breadcrumbs, or potato starch.
Dairy-free topping: Use plant-based sour cream.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 4 latkes
- Calories: 290
About the Recipe Author
Chef Rafael “Rafe” Vencio grew up in the Philippines and came to the United States to pursue cooking. Trained in classic French technique and largely self-taught, he runs Amboy, a Pittsburgh pop-up that blends Filipino and global flavors. Read more in Chef Rafael Vencio Creates Pittsburgh Filipino Pop-Up, Amboy, and follow him on Instagram.
About the Photographer
Dave Bryce is TABLE Magazine‘s principal photographer. Known for images that explore depth and dimension through space and light, he is also a commercial and editorial food photographer who works closely with chefs and food stylists. See more of his work in TABLE Magazine.
Subscribe to TABLE Magazine’s print edition.
