Gluten-Free Beet Latkes with Apple-Fennel Relish

• 1
  medium russet potato
  peeled and grated
• 1
  small yellow onion
  grated
• 1
  large beet
  peeled and grated
• 1
  egg
  beaten
• 1
  teaspoon
  kosher salt
• Freshly ground pepper
• 1/3
  cup vegetable oil

GREEN APPLE AND FENNEL RELISH

• 1
  cup
  diced green apple
• 1/2
  cup diced fennel
• 1/4
  cup diced red onion
• Squeeze of lemon

1. Place the grated potato, onion, and beet in a colander and let them drain over the sink. Press or squeeze the vegetables firmly to remove as much liquid as possible; this helps the latkes crisp up.
2. In a large bowl, whisk the beaten egg with 1 teaspoon of kosher salt and a few grinds of freshly ground pepper. Add the grated vegetables and stir until evenly combined.
3. Combine the diced green apple, diced fennel, diced red onion, and a squeeze of lemon in a small bowl. Toss to mix and set the relish aside while you cook the latkes.
4. Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, drop 2-tablespoon mounds of the potato mixture into the pan and gently press each mound to flatten into a patty. Fry until golden and crisp, about 3 minutes per side. Transfer cooked latkes to paper towels to drain and keep warm in the oven if desired while you finish the rest.
5. Serve the latkes warm, topped with a spoonful of the green apple and fennel relish. These are excellent as an appetizer or a colorful side.