Gluten-Free Beet Latkes with Green Apple and Fennel Relish
Gluten-Free Beet Latkes with Green Apple and Fennel Relish
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
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Strain the grated potato, onion, and beet in a colander over the sink, then squeeze out as much liquid as possible.
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In a large bowl, mix together the egg, 1 teaspoon salt, pepper to taste, and spices. Add the grated vegetables and stir to combine.
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In a bowl, mix together the relish ingredients. Reserve.
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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
3 Comments on “Gluten-Free Beet Latkes with Green Apple and Fennel Relish”
Can you preboil the beets like the potatoes to make them more dry?
It’s a good questions. It would certainly guarantee less of a chance for a raw-type result. I think it would be worth trying!
I’ve never tried it but I’m sure it can’t hurt. At a minumum, the beets will be more par-cooked, which is helpful.