Gluten-Free Beet Latkes with Green Apple and Fennel Relish


Course Appetizer
Servings 10 latkas

Ingredients

  • 1 medium russet potato peeled and grated
  • 1 small yellow onion grated
  • 1 large beet peeled and grated
  • 1 egg beaten
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • 1/3 cup vegetable oil

GREEEN APPLE AND FENNEL RELISH

  • 1 cup diced green apple
  • 1/2 ⁄cup diced fennel
  • 1/4 cup diced red onion
  • Squeeze of lemon

Instructions

  1. Strain the grated potato, onion, and beet in a colander over the sink, then squeeze out as much liquid as possible.
  2. In a large bowl, mix together the egg, 1 teaspoon salt, pepper to taste, and spices. Add the grated vegetables and stir to combine.
  3. In a bowl, mix together the relish ingredients. Reserve.
  4. Working in batches, heat 2 tablespoons oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, gently drop 2-tablespoon mounds of potato mixture into the skillet, pressing gently to flatten. Fry the latkes until crispy, about 3 minutes per side. Drain on paper towels and keep warm in the oven. Garnish with Green Apple and Fennel Relish and serve.

Recipe Emily Garland / Photography Maren Caruso