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Beet, Rosemary, Potato, and Shredded Apple Latkes
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Provided By:
Sandy Gluck

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    • The savory combo of beets and rosemary is balanced by the sweetness of apple in these beautiful red latkes. To prevent your hands from picking up the color of the beets, wear a pair of kitchen gloves when you're peeling and grating.

    Ingredients

    Makes: latkes

      • 1 large russet (baking) potato (10 ounces), peeled and shredded on large holes of a box grater
      • 2 medium-sized beets (12 ounces total), peeled and shredded on large holes of a box grater
      • 1 sweet red apple (8 ounces)
      • 1 small onion (4 ounces), grated on large holes of box grater
      • 3 tablespoons all-purpose flour
      • 1 teaspoon salt
      • 1/2 teaspoon dried rosemary, crumbled
      • 1/4 teaspoon pepper
      • 1 large egg
      • 1/4 cup olive or vegetable oil

    Directions

    Preheat the oven to 250F. Place a wire rack on a rimmed baking sheet; set aside. Place the shredded potato in a colander set over a bowl to drain. With your hands, squeeze the potato until dry and transfer to a large bowl. Discard the potato liquid.

    Add the beets, apple, onion, flour, salt, rosemary, and pepper to the bowl with the potato and toss to combine. Add the egg and toss again.

    In a large, heavy skillet heat 2 tablespoons of oil over medium-low. Using a 1/4 cup measure place 3 to 4 mounds of beet mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until crisp and cooked through, about 4 minutes per side, lowering the heat if over browning. Transfer latkes to rack set on baking sheet and place in the oven to keep warm. Repeat with remaining mixture, adding remaining oil to the pan for the remaining batches.

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