Red Flannel Potato Latkes

YIELD: 12 LATKES

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

Applesauce or sour cream, for serving.

Instructions

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.

Recipe Adapted from Paul O’ Connell, Chez Henri Restaurant, Cambridge, Mass.