Red Flannel Potato 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
• Apple sauce or sour cream, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    526 calories; 42 grams fat; 3 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 7 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 46 milligrams cholesterol; 708 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 12 latkes (4 servings)

Preparation

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.

25 minutes