RED FLANNEL POTATO LATKES

RED FLANNEL POTATO LATKES image

Yield 12 latkes

Number Of Ingredients 9

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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
Applesauce or sour cream, for serving.

Steps:

1. 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. 2. 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