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Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche

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  • Level: Easy
  • Total: 25 hr 5 min
  • Prep: 40 min
  • Inactive: 24 hr
  • Cook: 25 min
  • Yield: 4 servings
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Carrot Puree:

3 ounces grapeseed oil

3 large carrots, peeled and diced

1 quart fresh carrot juice

Horseradish and Caraway Creme Fraiche:

1/4 cup freshly grated horseradish

2 tablespoons toasted caraway seeds

1 cup creme fraiche


3 Yukon gold potatoes, peeled

2 red onions, peeled

1 carrot, peeled

1 red beet, roasted and peeled

2 cups grapeseed oil, plus more as needed

2 eggs

1/2 cup all-purpose flour

Salt, for sprinkling


  1. Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.

Horseradish and Caraway Creme Fraiche:

  1. Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.


  1. Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.
  2. Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

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