Kevin Johnson Grange Hall Beet And Potato Latkes Recipe

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2 tablespoons minced fresh dill, for garnish (do not use dried dill)

1 large (8 ounce) baking potato (such as Caribe), peeled and coarsely grated

2 medium (4 ounces) red beets, peeled and coarsely grated

1/4 cup flour

1/3 cup canola oil

3/4 teaspoon salt

Freshly ground black pepper to taste

1 small yellow onion, coarsely grated

1 large egg, lightly beaten

1/4 cup sour cream or yogurt, for garnish

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