½ pound red beets, peeled, shredded in a food processor
½ pound russet potatoes, peeled, shredded in a food processor
1 yellow onion, shredded in a food processor
2 eggs
1 cup matzoh meal
Salt and pepper
Oil for sautéing
1 cup sour cream
1 tablespoon prepared horseradish
Place the shredded ingredients in a bowl and add in the egg, matzoh meal, season with salt and pepper. Wearing gloves, mix together the ingredients until well combined and form small latkes, setting them aside on a plate as you work.
Recommended Videos
In a large, heavy-bottomed sauté pan, heat enough oil to coat the pan about 1/8 inch deep. Fry the latkes on both sides until crispy and golden brown. Transfer to a plate lined with paper towels and allow to drain. Season with salt while warm.
Whisk together the sour cream and prepared horseradish and serve as a dipping sauce, while the latkes are warm.