Roasted Beet Latkes with Scallion and Cayenne Crème Fraîche recipes
Ingredients
- 1 lb (454gr) (4 medium) baked red beetroots – peeled and coarsely chopped in a food processor using steel blade (3 cups)
- 12 scallions – ends trimmed and thinly sliced (2 1/2 cups)
- 3 tablespoons unbleached all-purpose flour
- 1/2 teaspoon sea salt
- ground black pepper
- 2 large eggs – lightly beaten
- 2/3 cup crème fraîche
- 1/2 teaspoon ground cayenne or to taste
- olive oil
Instructions
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