Zucchini and Yellow Beet Latkes

First night of Hanukkah found us without a single potato in the house.  I was remiss with my grocery list the last time I was on the mainland, and the last of Kristen’s garden potatoes were consumed in a Spanish tortilla last weekend.  The following recipe is a result of some trademark island improvisation.  

Ingredients:

• 3 medium-sized zucchini
• one large yellow beet, peeled
• 1/2 yellow or sweet onion
• salt
• 2 eggs
• 1/4-1/3 cup flour
• crushed chile
• sour cream
• apple sauce
• chives or green onions

Method:

Grate zucchini, beet and onion on the large holes of a hand grater or with your food processor.  Place grated vegetables in a large colander set over a bowl and salt.  Mix thoroughly and let stand for about a half hour (or more) to let the water drain off.

Press on vegetables to squeeze out any more excess water, then turn them all into a large bowl.  Crack two eggs into the veggies, add chile and stir until the eggs are mixed in.  Add flour, and stir to mix.  

Meanwhile, heat about a 1/4 inch of oil in a wide frying pan.  When the oil is very hot, drop batter in spoonfuls.  Cook until brown, then turn and cook until brown.  Be patient.  It takes a while for the vegetables to brown, and really, just like with potato latkes, they are SO MUCH BETTER if you just leave them alone and let them cook.  

Drain latkes on paper towels and store in a warm oven until the batter is finished.  Serve warm, with sour cream and thick applesauce (I hauled out some I made from the Lewis’s Wolf River trees last fall).  Sprinkle with snipped chives.  I think this probably makes enough latkes for 4 people, though Steve and I polished the entire recipe off ourselves.  

L’chaim!