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Side Dishes

Our Crispy Carrot and Beet Latkes Recipe Cooks Up Fast and Delicious

There’s something so satisfying about that initial first bite of a crispy latke. Often made with potatoes, resembling hash browns and traditionally served at Hannukah for those who celebrate, these savory pancakes are the perfect side dish for the holiday season. 

For a lightened-up version with beautiful color and a boost of nutrients, we swapped in freshly grated carrots and red beets for the potatoes. For the carrot version, we added cumin for extra flavor, and for the beet latkes, we folded in horseradish for a little kick. To give them a tangy finish, we crumbled feta cheese on top. But you can also use the more traditional toppings of sour cream and a sprinkling of fresh chives. Either way, they are delicious! 

Save Time By Prepping Them in Advance

If you’re prepping the food for your holiday party a day or two in advance, these crispy carrot and beet latkes are the perfect dish to prep ahead. Simply grate the veggies and form your patties up to two days in advance, place in a single layer on a parchment-lined baking sheet and top with more parchment. Wrap the whole tray with plastic wrap and chill in the fridge. On the day of your gathering, heat oil in a skillet and sear the latkes according to the recipe instructions. And just like that, they’re ready for the party!

Related: These Quick Sweet Potato Latkes Are a Delicious Twist on a Holiday Classic


12 serving

Total Time

Prep Time

Cook Time


  • 1 cup oil
  • 1 lb. carrots, grated
  • 2 onions, grated, squeezed dry
  • 6 eggs, beaten
  • ½ + ⅓ cup all-purpose flour
  • 1 tsp. ground cumin
  • 1 lb. beets, grated, squeezed dry
  • 3 Tbs. horseradish, drained
  • 1 cup oil


Heat oven to 200°F. Line jelly-roll pan with paper towels; set rack on top. In large bowl, mix carrots, 1⁄2 of grated onion, 3 eggs, 1⁄2 cup flour, cumin, 1⁄4 tsp. salt and 1⁄4 cup water. In separate bowl, mix beets, remaining onion, eggs, flour, horseradish and 1⁄2 tsp. salt. In nonstick skillet, heat 1⁄4 cup oil over medium-low. In batches, shape 1⁄4-cupfuls carrot mixture into patties in skillet. Cook, flipping once, until golden, 4–5 min. per side. Transfer to rack; keep warm in oven. Repeat with remaining carrot mixture, then with beet mixture, adding oil to pan as needed. 


  • Calories: 130
  • Fat: 11 gram
  • Saturated Fat: 2 gram
  • Protein: 3 gram
  • Carbohydrate: 9 gram
  • Fiber: 1 gram
  • Cholesterol: 45 mg
  • Sugar: 3 gram
  • Sodium: 85 mg


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