Beet And Carrot Rainbow Latkes

Step 1

In a large bowl, add the shredded vegetables (not the onions) and season with salt. Mix and let sit for 15-20 minutes to draw out the excess moisture.

Step 2

Put veggies in a cheese cloth, squeeze tight to strain excess liquid, and return veggies to a dry bowl.

Step 3

Add onion, eggs, and flour and mix until well combined.

Step 4

Use a spoon, small ice cream scoop, or your hands to portion the mixture into 8-10 latkes.  Gently flatten and transfer to a tray.

Step 5

Add a half inch layer of oil to a large pot and bring to medium heat. To test the temperature, drop a small piece of latke into the oil. If it bubbles, the oil is ready. Working in small batches, place latkes, 2-3 at a time, into the oil to fry.

Step 6

Flip after 3-4 minutes or golden, then repeat with other side.

Step 7

When cooked, transfer to a paper towel-lined tray and repeat with remaining latkes.

Step 8

Afterwards, prepare the sour cream sauce. In a small bowl, whisk to combine sour cream, horseradish, salt, dill, and chives.

Step 9

Serve immediately by spooning the sour cream mixture on top of the latkes. Finish with freshly cracked black pepper and additional chives and dill. Enjoy!