Latkes with beets and carrots

Ingredients:

• 350 g of peeled potatoes
• 200 g peeled carrots
• 1 small onion
• 1 tbsp. grated beets
• 2 tbsp chopped fresh parsley
• 1/3 cup all-purpose flour or matzo meal
• 1 large egg, beaten
• Vegetable oil/chicken or duck fat, for frying
• Sour cream, for serving

Preparation:

1. Preheat oven to 120°C.
2. Grate the potatoes and carrots coarsely and place them in a large colander set over a bowl. Grate the onion and add it to the colander. Sprinkle the vegetables with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Press the mixture firmly with your hands to extract as much liquid as possible; pat dry with paper towels if the vegetables are very wet. Transfer the mixture to a large bowl.
3. Add the beets and parsley. Add the flour and egg and mix until evenly distributed.
4. Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tight pancakes 8-10 cm wide and transfer to the prepared baking sheet.
5. In a large nonstick skillet, heat 1/4 inch of vegetable oil over medium heat until shimmering. Fry the latkes, a few at a time, until golden brown and crisp, about 4-5 minutes per side. Transfer to a baking sheet and place in the oven to keep warm while you fry the next batch.
6. Serve latkes with sour cream.