Autumn Latkes

(from avanhorsen’s recipe box)

Source: Veganomicon

Cook time: 40 minutes
Serves 24 people

Categories: Appetizer, Fall, Vegan, Vegetarian

Ingredients

• 2 cups beets, shredded and peeled
• 1 cup carrots, shredded and peeled
• 1 cup sweet potato, shredded and peeled
• 1 shallot, chopped finely
• 1/2 cup flour
• 1/4 cup cornstarch
• Salt / Pepper to taste
• 1 teaspoon fennel seeds
• 1/4 cup water
• olive oil (for pan-frying)

Directions

1. Have ready layers of paper towels or a large, clean paper grocery bag for absorbing the oil after frying.

2. Combine the shredded veggies in a large mixing bowl.

3. Add the shallot, flour, cornstarch, salt, black pepper, and fennel seeds. Use a wooden spoon to mix everything well; the flour mixture should evenly coat all the veggies. Add water and stir again until all the flour is dissolved.

4. Preheat a heavy-bottomed nonstick or cast-iron skillet over medium-high heat.

5. Pour a 1/4 inch layer of oil onto the pan. Let the oil heat for about 2 minutes.

6. Form the beet mixture into balls the diameter of a quarter, then flatten into 1-1/2 inch medallions .

7. Fry the medallions in batches for 5 minutes; turn over and flatten them a bit with a spatula. Fry for another 3 to 4 minutes.

8. Transfer to paper towels to drain.

9. Serve immediately.

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