Beet and Carrot Latkes
By Amy Maltzan, Eggs on Sunday
(Adapted from Bon Appétit)
Yields approximately 8 pancakes.
2 medium beets, peeled and coarsely shredded
2 medium carrots, peeled and coarsely shredded
1 medium onion, peeled and coarsely shredded
2 large eggs
1/4 cup all purpose flour
Salt and Pepper to taste
3 tablespoons olive oil
Crème fraiche or sour cream
Preheat oven to 300 degrees. Place a parchment paper-lined baking sheet in the oven.
Combine beets, carrots and onion in large bowl. Mix in eggs; add flour, salt and pepper and blend well. Heat 1 1/2 tablespoons oil in a large skillet over medium-low to medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet and flatten to a ¼-inch thickness. Cook until brown and cooked through, about 4 to 6 minutes per side. Transfer pancakes to the baking sheet in the oven and keep warm.
Add the remaining oil to the pan, and make another 4 pancakes with the remaining beet mixture. Serve pancakes warm with a dollop of crème fraiche.
Beets have a strong flavor that pairs well with mineral-driven wines. Sometimes contrasts like this are better than complementary flavors when it comes to food and wine pairing. A good wine and food pairing with beets is Rkatsiteli. Rkatsiteli is a grape from Central Asia that Dr. Frank brought to the Finger Lakes. It tastes very dry and stony. Dr. Frank’s winery is the premier producer of this wine, but McGregor Vineyards produces an Rkatsiteli-Sereksiya blend that is worth seeking out too.