Beet and Carrot Pancakes

These beet and carrot pancakes are not only a striking deep red, but they taste terrific (especially with sour cream on top). I suspect even beet haters will like them. Of course I'm not totally sure because the beet hater at my house (my 6-year-old), wouldn't even taste one. I tried to coax her by adding sour cream (forgetting she doesn't like the looks of that either), so she just said 'ew'. Her loss (my husband and I happily scarfed up all of them).

BEET AND CARROT PANCAKES

Makes 6-8 pancakes

1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)

1 cup coarsely shredded peeled carrots (from 2 medium)

1 cup thinly sliced onion

1 large egg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup all purpose flour

2 tablespoons extra virgin olive oil

sour cream for serving
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1.      Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.

2.      Heat the oil in heavy, very large skillet over medium heat. Using about 1/3 cup beet mixture for each pancake, drop pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side.

3.      Serve pancakes immediately, topped with sour cream. Can reheat in a 300° F. oven.

slightly adapted from Bon Appétit, March 1998

beets

carrots

beets, carrots and onions

adding the egg

adding the flour

all mixed

pancakes formed and cooking

pancakes flipped

served with sour cream

Yum. These are a nice change of pace from
potato latkes (and more nutritious too).

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