Alicia’s Beet, Carrot & Potato Latkes

Root vegies are in season right now. The produce department at my natural food store has three different kinds of beets, and their bin of squash is literally brimming with colorful winter varieties. What to make, what to make?

As I followed my list through the store, Alicia, the assistant manager, came over to say hello. I met Alicia the first week the store opened and always enjoy seeing someone so enthusiastic. She obviously enjoys her job!

When I mentioned my recent green chile apple pie, made with gluten-free pie crust, she said, “I’m gluten-free now, too.”

I seem to be hearing that a lot these days. “I’d love to have a gluten-free bakery,” I said. (At least I think I would!)  A place where I could serve up bread and muffins and cookies to people who have a hard time with wheat products, where they can find baked goods they can enjoy.

Alicia thought a gluten-free bakery would be a great idea. She said she grew up in New York City and missed eating a bagel with a cup of coffee.

When she mentioned that she’d whipped up some beet and carrot latkes  recently, my ears perked up.

Now this, I thought, is doable. And in a few seconds she had spouted the recipe. It sounded quick and easy. Like I could make some that night.

I broke out of line, ran  to “produce,” and grabbed two beets – one red and one orange – from the loose beet bin. I had the rest of the ingredients at  home.  I also thought I would alter Alici’s recipe by adding two red potatoes to the mix.

And that’s how I discovered Beet and Carrot Latkes. My husband had “fry-duty.” He let the oil get pretty hot before adding the batter, and watched them so they wouldn’t burn.

For toppings, we used low-fat cottage cheese; and a for a bright, fresh taste, added a dollop of simple, light guacamole. Make this with a mashed, ripe avocado, a squeeze of lemon and dash of sea salt.

This recipe yields about 1 dozen small-medium latkes:

Alicia’s Beet, Carrot & Potato Latkes

Grate together: 1 medium-size orange beet and 1 red beet, 1 carrot, and 2 med. red potatoes.

Add to grated vegetables:

3 heaping Tbs. brown rice flour

1 tsp. sea salt

1/2 tsp. xanthan gum (not needed if using wheat flour)

2 eggs

Stir and let mixture sit for five minutes while your skillet heats. My husband males them smallish so they cook better. And we topped our last batch off with low-fat cottage cheese and a simple, light-tasting guacamole. (To make simple guacamole, mash a ripe avocado, add a squeeze of lemon and a dash of salt.)

Find more gluten-free recipes at Coming soon – my new gluten-free pie crust, just in time for the holidays! FFG

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