Name: Our Crispy Carrot and Beet Latkes Recipe Cooks Up Fast and Delicious
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 serving
Ingredients: 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

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!