Roasted Beet Latkes with Scallion and Cayenne Crème Fraîche

Ingredients

• For the latkes
• 1 pound (450g) (4 medium) roasted red beetroots (see cook’s note 2) – 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
• freshly ground black pepper to taste
• 2 large eggs – lightly beaten
• olive oil for the pan
• For the cayenne crème fraîche
• 2/3 cup crème fraîche
• 1/2 teaspoon cayenne pepper or to taste

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