Beet and Carrot Latkes

These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: about 12 latkes
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3/4 pound russet potatoes, peeled

1/2 pound carrots, peeled

1 small onion

Kosher salt and freshly ground black pepper

1 cup shredded beets

2 tablespoons chopped fresh parsley

1/3 cup all-purpose flour or matzo meal

1 large egg, beaten

Vegetable oil or rendered chicken or duck fat, for frying

Sour cream, for serving


  1. Preheat the oven to 250 degrees F.
  2. Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley. Add the flour and egg and stir until thoroughly combined.
  3. Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
  4. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
  5. Serve with sour cream.