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Beet and Potato Latkes

Ingredients Directions

1 large baking potato ¾ lb.
2 medium beets ½ lb.
Peel potato and beets.
Julienne the beets and
potatoes with a mandolin or
grater.
¼ c flour
1 Tbsp thyme leaves
½ tsp ground pepper
½ tsp kosher salt
1 large eggs, lightly beaten
¼ c canola oil

In a large bowl toss the shredded beets
and potatoes with the flour, thyme,
pepper and salt. Add the beaten eggs
and mix well.

In a large nonstick skillet, heat 1 Tbsp. of
oil until it shimmers. Spoon in three ½
cup mounds of the mixture, press to
flatten. Cook over moderate heat
turning when first side is crisp and
golden. Remove from pan and drain on
paper towel, sprinkle with salt. Repeat.

These are great with sour cream or
applesauce.

Nutritional Information Servings 6
Calories per serving  
Total Fat 
     Saturated Fat 
Cholesterol 
Sodium
Total Carbohydrates 
     Dietary Fiber 
Protein 

161 kcal
10.8g
1.2g
62mg
266mg
12.6g
1.3g
3.7g

 

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