Red Flannel Potato Latkes

Makes about 12 latkes

Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well.

Heat a 12-inch nonstick skillet over medium heat and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes per side. Adjust heat as necessary so the latkes do not burn. Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream.

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