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Autumn Latkes Recipe

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This recipe for Autumn Latkes, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sean Superkoski
Added: Monday, August 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups peeled, shredded beets
1 Cup peeled, shredded carrots
1 Cup peeled, shredded sweet potato
1/4 cup finely sliced shallot
1/2 cup flour
1/4 cup cornstarch
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. chopped fennel seeds
1/4 cup water
Olive or Canola(!) Oil for panfrying

Directions:
Directions:
First mix up all the veggies in a bowl, add next the flour, cornstarch & spices and mix well. Add the water last and mix well.
Preheat a skillet or nonstick pan on medium high heat with about 1/4 inch of oil.
Form the beet concoction into small loonie sized balls and flatten into about pancake thickness. Fry in batches for about 5 min., turn over and flatten a little bit and fry for another 3 or 4 min. and serve ASAP with dip of your choice.

Personal Notes:
Personal Notes:
Goes nicely with cilantro sour cream or Dill horseradish sauce.

 

 

 

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