Yields: about 20 pancakes
Carrots and beets put a tasty twist on traditional potato latkes, and making them star-shaped is extra fun! These little dippers are a healthy option for an after-school snack that the whole family will enjoy.
The carrots, beet, and onion should be dry as possible or the latkes will fall apart. It’s recommended to place the carrots in a tea towel and wring out the liquid. Because beets stain, a paper towel is best to wring out as much liquid as possible.
Lemon yogurt dipping sauce recipe here.
- 2 large carrots
- 1 medium size beet
- 1 medium onion, peeled
- ¼ cup of flour
- 1 large egg, beaten
- ½ teaspoon of garlic powder
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- Cooking spray
- Preheat the oven to 425° and prepare a baking sheet with parchment paper. Wash carrots, peel and cut in pieces small enough to fit in the food processor. Trim the beets, removing its ends and skin.
- Using the grate/shred option on a food processor, shred the carrots. Remove from the food processor and drain as much liquid as possible from the shredded carrots. Do the same for the beet and then the onion (see notes below on removing liquid from the vegetables).
- In a large mixing bowl, combine the carrots, beets, onion, flour, egg, garlic powder, salt, and pepper. Mix thoroughly.
- Spray the parchment paper with the cooking spray. Form about 20 latkes about the size of a silver dollar then use a star shaped cookie cutter to shape your latkes. Spray the top of the latkes with more cooking spray. Bake for 22-26 minutes or until crispy, flipping the latke stars and rotating the pan halfway through baking time.