Happy Hanukkah! So for this first night, latkes are de rigueur, no matter what your religious persuasion. I love this recipe for latkes made with beets. When you see “red flannel” in the name of a recipe, of course, it means you can count on finding beets. Red flannel hash with corned beef anyone?
I wish I could remember where this recipe came from. If you don’t have a celery root hanging about, more potatoes or more beets will make a fine substitute
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 1 egg 1 teaspoon salt Freshly ground black pepper Vegetable oil Applesauce or sour cream, for serving.
Preparation:
Makes about 12 latkes
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.
Heat 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 per 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.
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