I had this post sitting, waiting to go up before I left for vacation…so here it is! I was in a rush so the pic is crummy, but use your imagination.

Latkes are so simple and quick — the shredded veggies cook up in no time, and you can spice them up with whatever you want. I found a recipe for beet latkes and decided to combine them with the sweet potatoes. For a simple topping, you could just add a dollop of sour cream (always yummy with beets — think borscht) and if you like dill, it’d probably be great with this as well. I chose to make this tangy green apple & celery slaw instead, with greek yogurt in place of sour cream or mayo. The crunchy texture of the slaw goes nicely with the crisp yet soft latkes. A great weeknight meal served in this case with some Trader Joe’s chicken sausage for bulk.

Beet & Sweet Potato Latkes
Serves 4

6 cups of shredded beets & sweet potatoes
6 T. flour
1 1/2 t. cumin
1/2 t. coriander
1 t. salt
black pepper
2 eggs

Squeeze any excess moisture out of the shredded beets. Mix the flour and spices together and then toss with the shredded vegetables. Lightly beat the eggs in separate bowl and then add, mixing well. Shape into flat patties — will make 8 – 12, depending on the size you want. Cook in vegetable oil over medium-high heat for a few minutes on each side, or until nicely browned. Serve with the slaw or sour cream.

Celery & Green Apple Slaw

3 stalks celery, thinly sliced on an angle
1 Granny Smith apple, cut into matchsticks
2 oz. Greek style yogurt
1 T. apple cider vinegar
pinch salt
pinch black pepper

Whisk together the yogurt, vinegar, salt and pepper in a bowl. Add herbs like dill or tarragon if you like. Gently toss with the celery and apple, chill and serve.