Gluten-Free Beet Latkes with Green Apple and Fennel Relish
- 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
Strain the grated potato, onion, and beet in a colander over the sink, then squeeze out as much liquid as possible.
In a large bowl, mix together the egg, 1 teaspoon salt, pepper to taste, and spices. Add the grated vegetables and stir to combine.
In a bowl, mix together the relish ingredients. Reserve.
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