Kids will love this colourful twist on traditional latkes using beet and carrot.
1 small onion
1 large egg
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
2 cups coarsely grated, peeled beets
2 cups coarsely grated, peeled carrot
1/4 cup canola oil
Use a grater to grate onion into a bowl. Transfer to a clean kitchen towel, squeeze out any liquid, then transfer onion back to bowl. Add egg, flour, salt and pepper, and toss until ingredients are well combined. Add grated beet and carrot, and toss until just combined.
Heat 2 tbsp of canola oil in a large frying pan on medium. Drop about 1⁄4 cup mixture into pan for each latke, and use the back of a spatula to compress it slightly.
Fry for 2 to 3 min per side or until latkes are browned and cooked through. Place on a paper towel-lined baking sheet. Repeat until all latkes are cooked, adding remaining 2 tbsp oil to pan as needed. Serve with plain Greek yogurt or sour cream for dipping if desired.
Protein 4g, Carbohydrates 17g, Fat 15g, Fibre 3g, Sodium 230mg.
You can use a food processor to make latkes, but they stay together better if you make long “strings” of carrot and beet. This is easiest if you grate by hand.
Originally published in the Today's Parent July 2014 issue.