|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
This recipe was submitted by Sarah Bhimani in our 2014 We ♥ Local Beets Recipe Competition. Sarah says, “This recipe is truly a locavore recipe as the majority of ingredients can be sourced locally. In addition, this is a fairly easy recipe to throw together, and the latkes taste great with a number of different toppings, such as homemade ketchup or applesauce, sour cream, or VT Creamery crème fraîche.”
Refrigerate the onion for about 15 minutes before starting (it makes it easier to shred). Shred the onion in the food processor (using the grating attachment). Saute half of the shredded onion in about 1 Tbsp olive oil until golden brown. Set aside.
Shred the beets, carrot, and potatoes with the food processor. Put into large bowl. Add raw shredded onions, and put mix into a colander and squeeze out excess liquid by pushing down on it. Return to large bowl and mix the veggies with the cooked onions, eggs, flour, salt, and pepper until combined.
Heat 3 Tbsp olive oil in a frying pan over medium heat. Using your hands, form about hand sized flattened patties of the mixture and squeeze out excess moisture before placing in the pan. Let fry for awhile, until browned on the underside, then flip and cook on the other side.