Carrot and Beet Latkes

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.

Carrot and Beet Latkes Recipe


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


  1. Squeeze some liquid out of the shredded vegetables. Mix all ingredients together and let sit for 5 minutes.
  2. 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.
  3. Serve with smoked salmon and the garnishes of your choice. Rafe suggests sour cream, chives, dill, red onions, capers, and hard-boiled eggs.

Story by Keith Recker / Recipes and Styling by Rafe Vencio / Photography by Dave Bryce

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