you could make them on their own or alongside their more traditional brethren.
I say these folks need more food processor training.
You certainly can hand grate, I just dont have the will.
Dump everything out into a colander and mix it by hand so all the vegetables are combined.
The vegetables will all take on a beautiful ruby color from the beets.
Sprinkle two tablespoons of salt over the vegetables and mix it through.
Leave the colander in the sink for twenty minutes to drain.
Twist both ends until tight, over the sink, and then keep twisting.
This should put pressure on the vegetables, which will release even more moisture.
Repeat this a few times.
I like to aim a fan at it and leave everything alone for 20 minutes.
Now its time to add the binder, which is just an egg.
Some recipes call for flour or breadcrumbs, but an egg is enough.
double-check it is well incorporated, mixing everything together in the colander.
In as large a fry pan as you have, add an inch of vegetable oil.
While olive oil is the traditional holiday oil, it has too low of a burn point.
Vegetable oil will tolerate those higher temperatures that will result in lacy latkes.
Add the peeled garlic cloves; theyre just there to flavor the oil.
Take a heaping tablespoon of latke mix and drop it into the oil.
It will form an irregular shape, but should hold together.
Flipping a latke is serious business.
Check your latkes by peeking underneath them, and as soon as they turn golden, flip them.
Its OK to use two spatulas to do so, so youre not splashing oil around.
Do not have a go at use tongs; these are delicate and will fall apart.
You want to turn them over as delicately as possible.
Here’s where I differ from others.
I like to give the latkes a second fry in the oil once theyve all been through once.
To keep things traditional, serve these latkes with sour cream or applesauce.
Using the shredding disk on your food processor, push the vegetables through quickly.
Dump everything into a strainer and mix together thoroughly.
Throw the vegetables back into the colander and mix thoroughly with one egg.
Heat an inch of vegetable oil in a large skillet over medium-high heat.
Add a droplet or two of water to the oil.
When the water starts to sizzle, the oil is ready.
Add your garlic cloves.
Remove the latkes to a paper-towel-lined plate to drain.
Once youve completed all the latkes, give them a second fry using the same method.
Remove them and place them on a clean paper-towel-lined plate and serve immediately.
