Carrot And Beet Latkes Recipes

Steps:

• In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated.
• Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Steps:

• Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
• Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
• Serve latkes with relish and salsa.

Steps:

• Preheat the oven to 250 degrees F. Set a wire rack on a rimmed baking sheet. Peel and rinse the potatoes, then grate on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander; season with 1 teaspoon salt and 1/2 teaspoon pepper. Squeeze the potato mixture with your hands to remove as much liquid as possible, transferring the mixture to a paper towel-lined plate as you go. Wipe out the bowl. Blot the potato mixture dry with paper towels and return to the dry bowl.
• Peel the beet and grate on the large holes of the box grater; add to the bowl with the potato mixture. Add the egg, matzo meal and parsley and stir to combine. Scoop tablespoonfuls of the potato mixture and tightly pack into 1-inch pancakes (about 24); transfer to a large plate.
• Heat 1/4 inch schmaltz or vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the pancakes and fry until browned and crisp, 3 to 4 minutes per side. Transfer to the prepared baking sheet; sprinkle with salt and keep warm in the oven (or serve at room temperature). Top as desired.

Steps:

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

Steps:

• Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.
• Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
• Serve latkes with relish and salsa.