For week number eight of our autumn CSA we have;
- Golden Beets
- Carrots
- Garlic
- Lacinato Kale
- Watermelon radishes
- Sweet Potatoes
- Winter Squash
These are all fantastic ingredients for a salad or a soup, but if you’re more interested in something fried and breaded, here’s an interesting take on latkes!
Beet and Carrot Latkes
Time to prep and cook: 40 minutes
Yield: 12 latkes
- 3/4lb russet potatoes
- 1/2lb carrots
- 1 small onion
- Kosher salt
- Black pepper
- 1 cup shredded beets
- 2 tbsp fresh parsley
- 1/3 cup all-purpose flour or matzo meal
- 1 large egg
- Vegetable oil
- Sour cream, for serving
- Preheat the oven to 250 degrees F
- Grate potatoes and carrots on the larger of a box grater, then transfer to a colander over a bowl. Grate the onion, then add to the colander. Sprinkle 1 tsp salt and 1/2 tsp pepper. Firmly squeeze the mixture with your hands and extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a bowl and mix in the beets and parsley. Add the flour and egg, stir until thoroughly combined.
- Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes about 3 inches wide. Transfer pancakes to the prepared baking sheet.
- Heat 1/4” of vegetable oil in a large non-stick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp (about 4 to 5 minutes per side.) Transfer to a baking sheet, then put in the oven while cooking remaining pancakes.
- Serve with sour cream.
https://www.foodnetwork.com/recipes/food-network-kitchen/beet-and-carrot-latkes-5496753
Enjoy and take advantage of the warmer weather this week!
━ Charlie V.
The Student Farm at CCCC 