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Beet & Carrot Latkes


  • 2 medium beets, coarsely grated
  • 2 medium carrots, coarsely grated
  • 1 medium onion, coarsely grated
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour or matzah meal
  • 3 Tbsp olive oil
  • coarse salt and pepper to taste
  • sour cream or creme fraiche, plus chopped chives or scallions, for serving
  • also delicious with a fried egg or lox on top


1. Combine grated vegetables in bowl. Add beaten eggs, stir to combine, then stir in flour/matzah and salt and pepper to taste. Preheat  oven to 300°F, and set cooling rack on sheet pan.

2. Heat 1 1/2 tablespoons olive oil in large skillet over medium heat. When oil is hot, scoop 1/3 cup of the latke mixture into the skillet, and flatten to 1/4 inch thick. Scoop 3 more latkes into skillet. Cook 4 latkes until golden brown, about 4-6 minutes per side. Remove the latkes to cooling rack on sheet pan, and place in oven to keep warm while you cook remaining four.

3. Add another 1 1/2 tablespoons oil to skillet and cook remaining latkes. When latkes are done, serve warm with a dollop of sour cream or creme fraiche and a sprinkling of chives or scallions.

Adapted from Eggs On Sunday

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