RED FLANNEL POTATO LATKES

Red Flannel Potato Latkes image

Provided by Joan Nathan

Time 25m

Yield About 12 latkes (4 servings)

Number Of Ingredients 9

Ingredients

1 pound (about 2 medium) Yukon Gold or other all-purpose potatoes
1 medium beet (about 8 ounces), peeled
Half a celery root (about 8 ounces), peeled
1 medium onion, peeled
1 large egg
1 teaspoon salt
Freshly ground black pepper
Vegetable oil for frying
Apple sauce or sour cream, for serving

Steps:

Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well.
Place a 12-inch nonstick skillet over medium heat, and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 42 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams