Goat Cheese Latkes w/ Beet Salsa

1 lb. Potatoes, peeled

1 medium zucchini

1 large onion

4 goat cheeses, about 3 oz. each

Salt and freshly ground black pepper

1 egg yolk,  beaten

3 Tbsp. arrowroot or potato flour

Oil for frying

Sour cream, to serve

Fresh basil leaves, to garnish

SALSA:

2 med. beets, boiled and diced

2 shallots, chopped

¼ tsp. caraway seeds

2 Tbsp. red wine vinegar

2 Tbsp. olive oil

2 Tbsp. chopped fresh basil

1 red chili, seeded and chopped

1 Tbsp. maple syrup or honey

For salsa, place diced beets in bowl and add remaining ingredients.  Season, then stir to combine.  Cover and marinate for about 2 hours.  Grate potatoes, zucchini, and onion on largest holes of grater, then put them in clean dish towel and squeeze out any excess moisture.  Transfer to a bowl, season and stir in egg yolk ’til thoroughly mixed.  Sift in arrowroot and beat vigorously ’til well combined.  Heat oil in frying pan.  Dip cheeses in batter to coat them, then place, well-spaced out, in pan.  Cook over medium heat for 2-3 min. on each side ’til golden, then drain on paper towels.  Serve with sour cream and an ample spoonful of salsa, and garnish with basil leaves.  Found in a cookbook in New Zealand.

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