Harvest Medley Latkes

1. Prepare a spot for the fried latkes to drain

Prepare a spot for the fried latkes to drain by having some paper towels or a clean paper grocery bag ready. This will help absorb any excess oil later.

2. Combine vegetables and shallot

In a large mixing bowl, combine the shredded beets, carrots, sweet potatoes, and the finely chopped shallot. Add the flour, cornstarch, salt, black pepper, and chopped fennel seeds to the mixture. Stir everything together thoroughly with a wooden spoon until the vegetables are well-coated.

3. Add water and mix

Next, pour in the water and continue stirring until the flour and cornstarch are completely dissolved into the mixture. This step ensures that your latkes will hold together nicely when frying.

4. Preheat skillet and add oil

Preheat a heavy-bottomed nonstick or cast-iron skillet over medium heat for about 2 minutes. Pour in enough olive oil to coat the bottom of the skillet generously and let it heat up. The oil should be hot but not smoking, ready to give the latkes a crispy texture.

5. Form and fry latkes

Now, take small handfuls of the mixture and form them into balls. Flatten each ball gently with your hands to create medallions. Carefully place the medallions into the hot oil. Fry the latkes for about 5 minutes on one side until they are golden brown and crispy around the edges, then flip them and cook for an additional 3 to 4 minutes on the other side.

6. Drain and serve

Once they are perfectly crispy and cooked through, transfer the latkes to the prepared paper towels to drain any excess oil. Serve the Harvest Medley Latkes immediately while they are hot and enjoy their delightful mix of flavors and textures.