These beet latkes are very colourful and are a nice alternative to potato latkes. I strongly suggest using a food processor to prepare this…I started using a normal grater and it would have taken me forever (plus my arms would have wanted to fall off afterward. I managed to get my wonderful Magic Bullet to shred the vegetables without much trouble. I suggest cutting them down to small pieces and then shredding them in the Magic Bullet. I got this recipe from Veganomicon – The Ultimate Vegan Cookbook that I bought for my parents. I only changed a couple of things, like adding in the zucchini, omitting fennel seeds and salt, using parsnips instead of carrots, and using less oil than the original recipe called for.
- 1½-2 cups peeled and shredded Beets
- 1 cup peeled and shredded carrots or parsnips (I only had parsnips so I used those instead of carrots)
- 1 cup peeled and shredded sweet potato
- 1 Zucchini, shredded
- 1 shallot, minced
- ½ cup all-purpose flour
- ¼ cup cornstarch
- Ground Pepper
- ¼ cup water
- Extra Virgin Olive Oil (for skillet)
- Shred the beets, carrots/parsnips, sweet potato, zucchini and the shallot and add into a large bowl. (I suggest shredding the beets last as they are quite messy and make you look like you've just offed someone)
- Next, add in the flour, cornstarch and the black pepper. Mix and then add in the water and mix again, making sure that everything is blended together.
- Heat a non-stick skillet with a bit of olive oil on medium heat. I used a ¼ cup measuring cup to scoop equal parts of the mixture, and then I plopped the latkes onto the skillet and flattened them slightly with a flat turner/flipper (not sure exactly what those things are called :[)
- Fry for about 5-6 minutes and then flip over and fry for another 4-5 minutes.
I served these with some unsweetened apple sauce and horseradish on a bed of baby spinach marinated in some lemon. Also had these the next day, served the same way, but with added sprouts we sprouted and some fresh mango salad. Very tasty!