Kevin Johnson Grange Hall Beet and Potato Latkes

Ingredients

• 1 large (8 ounce) baking potato (such as Caribe), peeled and coarsely grated
• 2 medium (4 ounces) red beets, peeled and coarsely grated
• 1 small yellow onion, coarsely grated
• 1 large egg, lightly beaten
• 1/4 cup flour
• 3/4 teaspoon salt
• Freshly ground black pepper to taste
• 1/3 cup canola oil
• 1/4 cup sour cream or yogurt, for garnish
• 2 tablespoons minced fresh dill, for garnish (do not use dried dill)

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