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
Scale
- 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