Beet, Carrot, and Potato Latkes

Our St. Patty’s Day Eve fare consisted of German food (don’t worry, we’ll be Irish-ing it up for St. Patrick’s Day tonight)—latkes!


Latkes are fairly easy to make (especially if you have a food processor), and very tasty (given that you can eat them with ketchup and, really, anything that contains potatoes is just a vehicle for getting ketchup to my mouth).  Image


1-2 small red onions (I only use one)
3 medium peeled potatoes (about 4-5 small)
1 peeled red beets (I actually used two small-medium ones)
1 peeled carrot
2 eggs, lightly beaten
1/2 cup flour (I used our Carol Sorghum blend flour)
1 tsp salt
pepper to taste
olive oil

Refrigerate the onion for about 15 minutes before starting (it makes it easier to shred).  Shred the onion in the food processor (using the grating attachment).  Saute half of the shredded onion in about 1 Tbsp olive oil until golden brown.  Set aside.

Shred the beets, carrot, and potatoes with the food processor.  Put into large bowl.  Add raw shredded onions, and put mix into a colander and squeeze out excess liquid by pushing down on it.  Return to large bowl and mix the veggies with the cooked onions, eggs, flour, salt, and pepper until combined.

Heat 3 Tbsp olive oil in a frying pan over medium heat.  Using your hands, form about hand sized flattened patties of the mixture and squeeze out excess moisture before placing in the pan.  Let fry for awhile, then flip and cook on the other side.

Enjoy (with lots of ketchup)!