Ingredients

  • 1 cup each shredded/grated Carrots and Beets
  • 1/4 cup chopped Parsley
  • 1/4 tsp Nutmeg
  • Salt and Pepper
  • 1 crushed clove of Garlic
  • 2 Eggs
  • 1/4 cup Fat (olive oil or butter) for cooking

Directions

1. Mix all ingredients together and drop in hot fat 1/4 cup at a time. Cook until browned on both sides about two minutes each.

2. To serve: add a dollop of creme fraiche to each latke and 1/2 tsp of caviar to the tops.

Courtsey of Jane Craske

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