Carrot-and-Beet Latkes

Name: Carrot-and-Beet Latkes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Jewish
Ingredients: 113 grams beets (about 2 medium), peeled and grated on the large holes of a box grater; 227 grams carrots (about 4 medium), peeled and grated on the large holes of a box grater; 1 teaspoon coarse salt; 2 larges eggs, lightly beaten; 3 Tbsps all-purpose flour; 1 teaspoon fresh lemon juice; 0 teaspoons freshly ground pepper; 113 grams russet potato (about 1 small or 1/2 medium), peeled and grated on the large holes of a box grater; 1 small white onion, grated on the large holes of a box grater or minced

The recipe Carrot-and-Beet Latkes is ready in roughly 45 minutes and is definitely a tremendous dairy free and vegetarian option for lovers of Jewish food. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 20 calories. For 8 cents per serving, you get a side dish that serves 24. It can be enjoyed any time, but it is especially good for Hanukkah. If you have russet potato, onion, coarse salt, and a few other ingredients on hand, you can make it.