Beet Latkes With Walnuts and Horseradish Sour Cream Recipe

Ingredients (15)

• For the Horseradish Sour Cream:
• 1 cup sour cream (about 7 1/2 ounces; 210g)
• Horseradish, to taste (approximately 1 tablespoon; 15ml)
• For the Latkes:
• 1 1/2 pounds (680g) red beets, peeled, trimmed, and shredded on the shredding disk of a food processor (6 cups shredded)
• 1 pound (450g) russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded)
• 4 cups chopped onion (about 4 medium onions)
• 6 medium cloves garlic, minced
• 1/2 cup chopped walnuts (2 1/4 ounces; 65g)
• 3 large eggs
• 3/4 cup matzo meal, plus more as needed (see note)
• 1 1/2 tablespoons (18g) kosher salt, plus more if needed
• 1 tablespoon freshly ground black pepper, plus more if needed
• Canola or peanut oil, for frying
• Unsweetened applesauce, for serving