In our series of Latkes Galore, we’re progressing from the traditional to the unusual. After asking our fans on Facebook what other kinds of veggies they’d like to see in a latka recipe, we narrowed in on sweet potatoes, leeks, beets and carrots (zucchini will have to come next year) – but did of course make sure to provide you with a recipe featuring potatoes, albeit with the twist of them being low-fat.
What we didn’t realize when we started out was just how colorful this endeavor would be. So far we’ve covered the orange (sweet potatoes) and the green (leeks) and now it’s time to move on to the bright pink. Facebook fan Helen Starr inspired us to find a latke recipe featuring beets, and this one is so simple, fresh and healthy!
Beet & Carrot Fritters
- 1 C grated raw carrots
- 1 C grated raw beets
- 1/4 C thinly sliced or grated red onion
- 1 egg
- 2 heaping TB flour
- 1 TB minced fresh parsley
- Salt and pepper to taste
- 1 TB canola oil
Mix all the ingredients together. Form into small patties and fry in heated canola oil until golden on both sides and cooked through.
These have an earthly flavor, so are perfect paired with either hummus or tehina, an Israeli-style vegetable salad, and some toasted pita bread.