Recipes

Grange Hall Beet and Potato Latkes

(from The Greenmarket Cookbook)

2-3 medium potatoes, peeled and coarsely grated
2 medium beets, peeled and coarsely grated
1 small onion, coarsely grated
1 large egg, lightly beaten
1/4 cup flour
3/4 tsp salt and pepper to taste
1/3 cup canola oil

Rinse grated potatoes in a bowl of cold water. Wrap shreds of potato in a towel and squeeze dry. Place beets and onions in a colander and squeeze out excess moisture. In a bowl, stir together beets, onions, potatoes, egg, flour, salt, and pepper. Heat oil in a cast iron skillet over medium-high heat. Scoop out 1/3 cup of beet mixture at a time and fry pancakes in pan, about 5-8 minutes on each side. Flaten with a spatula as needed. Serve with yogurt and applesauce.