Beet & Kohlrabi Latkes with Horseradish Sour Cream

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This is recipe that appeared in our local newspaper, The Isthmus.  It was one of the prize winners in a local Food for Thought Recipe Contest sponsored by REAP.  The recipe was created by Claire Taylor of Madison, Wisconsin.

Its a tasty way to use kohlrabi, a vegetable that you will probably find in your CSA box if you belong to a farm. 

Latkes:
1 medium sized kohlrabi
1 large or 2 smaller beets (either red or golden work well)
1 small onion
1 egg, beaten
2-3 tablespoons flour
salt and pepper
oil for cooking the latkes

Sauce:
1/2 cup sour cream
1 1/2 tablespoons prepared horseradish
1 scallion, chopped
pinch of salt

Mix sauce ingredients in a bowl.
Peel kohlrabi, beets and onion.  Coarsely grate the vegetables.  Place in strainer and press out excess liquid (I didn't really have any).  Mix the vegetables with the egg, flour and salt and pepper.  Heat oil in a large skillet.  Spoon about 1/3 cup of the mixture into the skillet and press it out flat.  Fry until cooked through, 5-7 minutes per side.  Serve with the sauce. 
The recipe can be doubled easily.  The latkes reheat nicely and I was pleased that I had doubled the recipe.

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