By daniella
autumn latkes
4 steps
Prep:10minCook:30min
these are like potato pancakes, but instead of making them the traditional way, we are going to be making them by using beets, carrots, and sweet potatoes.
Updated at: Thu, 17 Aug 2023 05:02:32 GMT
Nutrition balance score
Great
Glycemic Index
67
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories193.4 kcal (10%)
Total Fat4 g (6%)
Carbs36.2 g (14%)
Sugars7.9 g (9%)
Protein3.8 g (8%)
Sodium385.1 mg (19%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsbeets
peeled, shredded
1 cupcarrot
peeled, shredded average sized carrot
1 cupsweet potato
peeled, shredded, you guessed it, 1 average sized sweet potato
¼ cupshallot
chopped finely
½ cupall purpose flour
or any flour you want to use
¼ cupcornstarch
or any starch you want
½ teaspoonsalt
black pepper
freshly ground
1 teaspoonfennel seeds
chopped
olive oil
or oil of your choice, for pan frying
Instructions
Step 1
Have ready layers of paper towels or a large, clean paper grocery bag for absorbing oil after frying or air fry or bake
Step 2
combine the shredded veggies in a large mixing bowl. add the shallot, flour, starch of your choice, salt, pepper, and fennel seeds, use a wooden spoon to mix everything well; the flour mixture should evenly coat all the veggies. add 1/4 cup of water and stir again, until all the flour is dissolved
Step 3
preheat a heavy bottomed nonstick or cast iron skillet over medium heat. pour a 1/4 inch layer of olive oil into the pan. let the oil heat for about 2 minutes.
Step 4
form the beet mixture into balls the diameter of a quarter, then flatten into 1 1/2 inch medallions, fry, bake or a air fry the medallions in batches for 5 minutes; turn over and flatten then a bit with a spatula. Fry for another 3 to 4 minutes. transfer to paper towels to drain. serve asap.
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