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October 4, 2018

Beet and Carrot Latkes

  • Adapted from: Today's Parent

Trying to get your young eaters to try beets? Combine beets with sweeter carrots in a yummy latke and watch your kids eat them up!
This is a CACFP recipe for Beets and Carrots.
Cooking and prep level: Intermediate.
  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield(8) 5.5 oz
  • Serving Size2 latkes
  • Energy189 cal
  • HAACP Process2
  • Cuisine
    • American
  • USDA Meal Components
    • 1/2 cup orange/red vegetable
  • Diet
    • Vegetarian

Ingredients

  • 1 small onion
  • 2 large eggs
  • 1/4 cup + 2 T all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb coarsely grated, peeled beets
  • 1 lb coarsely grated, peeled carrots
  • 1/3 cup canola oil

Method

1

Use a grater to grate onion into a bowl. Transfer to a clean kitchen towel, squeeze out any liquid, then transfer onion back to bowl. 

2

Combine eggs, flour, salt, and pepper, add onion and mix until ingredients are well combined. Add grated beet and carrot, and toss until just combined. 

3

Heat 2 tbsp of canola oil in a large frying pan on medium. Drop about 1⁄4 cup mixture into pan for each latke, and use the back of a spatula to compress it slightly.
Fry for 2 to 3 min per side or until latkes are browned and cooked through. Place on a paper towel-lined baking sheet. Repeat until all latkes are cooked, adding remaining 2 tbsp oil to pan as needed. 

4

Serve with plain Greek yogurt or sour cream for dipping if desired.

  • Nutrition Facts

  • 8 servings per container
  • Serving Size2 latkes
  • Amount per serving
  • Calories189
  • % Daily Value*
  • Total Fat13 g16.67%
  • Saturated Fat1 g5%
  • Trans Fat0 g
  • Cholesterol52 mg17.33%
  • Sodium246 mg10.7%
  • Total Carbohydrate15.7 g5.71%
  • Dietary Fiber3.6 g12.86%
  • Total Sugars7.4 g
  • Protein3.6 g7.2%
  • Calcium39.3 mg3.02%
  • Iron1 mg5.56%
  • Vitamin C (Ascorbic Acid)7.5 mg8.33%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Autumn, CACFP Recipe

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