Ingredients
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- 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
Preparation
- Squeeze all the water out of the shredded potatoes and beets.
- Mix the shredded potatoes, beets, kimchi, flour, eggs and salt together in a bowl. Form 2½ inch patties for frying.
- 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.
- 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.
- 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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