Beet & Carrot Latkes

from Eggs on Sunday

From Edible Finger Lakes Magazine, Winter 2008

Ingredients
2 medium beets, coarsely grated
2 medium carrots, coarsely grated
1 medium onion, coarsely grated
2 eggs, beaten
1/4 cup all-purpose flour
3 tablespoons olive oil
coarse salt and pepper to taste
sour cream or creme fraiche, plus chopped chives, for serving

Directions

Combine the grated vegetables in a bowl. Add the beaten eggs, stir to combine, then stir in the flour and salt and pepper to taste.

Preheat the oven to 300 degrees F, and set a cooling rack on a sheet pan. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot, scoop 1/3 cup of the latke mixture into the skillet, and flatten to 1/4 inch thick. Scoop 3 more latkes into the skillet. Cook the 4 latkes until golden brown, about 4-6 minutes per side. Remove the latkes to the cooling rack on the sheet pan, and place them in the oven to keep the latkes warm while you cook the remaining four.

Add another 1 1/2 tablespoons oil to the skillet and cook the remaining 4 latkes. When all the latkes are done, serve them warm with a dollop of sour cream or creme fraiche and a sprinkling of chives.

Makes 8.