Red Flannel Potato Latkes
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound (about 2 medium) Yukon Gold or other all-purpose potatoes
- 1medium beet (about 8 ounces), peeled
- Half a celery root (about 8 ounces), peeled
- 1medium onion, peeled
- 1large egg
- 1teaspoon salt
- Freshly ground black pepper
- Vegetable oil for frying
- Apple sauce or sour cream, for serving
Nutritional analysis per serving (4 servings)
525 calories; 43 grams fat; 3 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 7 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 6 grams protein; 686 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
The kids and I loved them! Veganized by using 2 T. flour and 1 T. ground flaxseed. Baked instead of fried: Added 2 T. oil into batter and baked on parchment paper in 425 oven, 30-40 minutes, turning once. Even better than the traditional all- potato greasy latkes we're used to.
The pickiest members of my family enjoyed this recipe. The potato mixture was still a bit moist even after squeezing so I added matzo meal to firm it up. Will make again!
The pickiest members of my family enjoyed this recipe. The potato mixture was still a bit moist even after squeezing so I added matzo meal to firm it up. Will make again!
The kids and I loved them! Veganized by using 2 T. flour and 1 T. ground flaxseed. Baked instead of fried: Added 2 T. oil into batter and baked on parchment paper in 425 oven, 30-40 minutes, turning once. Even better than the traditional all- potato greasy latkes we're used to.
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