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Potato and Beet Pancakes

These colorful pancakes taste just as fun as they look. Recipe source: Little Kitchen, Big World

Prep Time: 10 minutes Total Time: 20 minutes Cook Time: 10 minutes Servings: 8
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1/2 cup Kimchi, chopped (optional)
  • 1/2 cup Flour
  • 2 Eggs
  • 1/2 teaspoon Salt
  • 4 tablespoons Vegetable Oil
  • 2 Russet Potatoes, shredded
  • 1 cup Beets, shredded
  1. Squeeze all the water out of the shredded potatoes and beets.
  2. Mix the shredded potatoes, beets, kimchi, flour, eggs and salt together in a bowl. Form 2½ inch patties for frying.
  3. Heat the oil in a frying pan over medium heat. You know it's hot enough when you drop a small piece of potato in the pan and bubbles form around it.
  4. Place the patties in the frying pan, no more then 3 or 4 at a time, and fry for 4-5 minutes on each side until browned and crispy.
  5. Place the latkes on a wire rack to cool slightly before serving.
Nutrition Facts
Serving Size 1/8 of recipe % Daily Value
Calories 151
Fat 8 g 10%
Saturated Fat 2 g 10%
Cholesterol 41 mg 14%
Sodium 204 mg 9%
Total Carbohydrates 17 g 6%
Fiber 2 g 7%
Sugars 2 g
Protein 3 g 6%
Ingredient Nutrition Info

Potatoes are a good source of vitamin B6 and vitamin C.

Beets are a rich source of folate.

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