I was delighted when chef Kevin Johnson and owner Jay Savulich of Grange Hall restaurant offered me this recipe because in my Jewish heritage, potato latkes are an important part of the Hanukkah celebration. This version updates the traditional pancakes with the addition of another root vegetable, sweet red beets.
Recipe courtesy of Joan Schwartz and Joel Patraker
Yield:
Makes tweleve 3-inch pancakes,
Level:
None

Ingredients

Directions

Rinse the grated potatoes in a bowl of cold water. Remove the potato shred with your fingers to a clean kitchen towel. Roll up in the towel and squeeze dry.

Place the beets and onions in a large colander and strongly squeeze out the excess moisture.

In a bowl, stir together the potato, beets, onion, eggs, flour, salt, and pepper to taste.

Heat 1/4 cup of the canola oil in a cast-iron skillet over medium-high heat. Add 4 heaping tablespoons of batter to the pan to form 4 pancakes; flatten slightly. Cook about 5 minute, turning once, until golden brown on both sides. Keep warm on a rack set over a baking sheet in a low oven. Repeat with the remaining potato mixture and 1 1/3 tablespoons of oil.

Top each pancake with a teaspoon of sour cream or yogurt and sprinkle with fresh dill. Serve at once.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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