Beet and Carrot Latkes
Ingredients
- 3/4 pound russet potatoes, peeled
- 1/2 pound carrots, peeled
- 1 small onion
- Kosher salt and freshly ground black pepper
- 1 cup shredded beets
- 2 tablespoons chopped fresh parsley
- 1/3 cup all-purpose flour or matzo meal
- 1 large egg, beaten
- Vegetable oil or rendered chicken or duck fat, for frying
- Sour cream, for serving
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