After a long and busy week it was wonderful to sit down and enjoy a simple and delicious treat this afternoon…
Beet Latkes
Serves 6
2 pounds peeled and shredded beets
1 pound peeled and shredded potatoes
1 medium onion, shredded
2 eggs, beaten
Salt and pepper to taste
Vegetable oil
1. Press the shredded beets, shredded potatoes, and shredded onion by placing them in a colander, then top with a plate, weighing it down with a heavy jar or can. Let sit for about 1 hour.
2. Once most of the moisture has been removed, combine vegetables with egg, salt, and pepper in a large bowl and mix until well combined.
3. Heat a large, heavy frying pan over medium-high heat and add about 1/8 inch of vegetable oil for frying.
4. Drop the pancake mixture into the frying pan by quarter-cup and brown on both sides, about 10 minutes per pancake. Drain pancakes on paper towel and keep them warm in a preheated 200° oven while the remaining pancakes are cooking.
5. Serve warm topped with sour cream or your favorite topping.
