Red Flannel Potato Latkes

Red Flannel Potato Latkes

By annamueser Published: July 17, 2012

  • Yield: 12 latkes (4 Servings)
  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

A wonderful spin on the traditional Jewish potato lakte, adapted from Paul O’ Connell, Chez Henri Restaurant, Cambridge, Mass.

Ingredients

Instructions

  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.