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
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%