Beet + Sweet Potato Latke with Horseradish Sour Cream Caviar

Directions

1. Using a box grater or food processor, coarsely grate the beets, sweet potato and ½  carrot. Set aside in a large bowl.  
2. Drain excess liquid from vegetable mixture. Add eggs, matzah meal (or flour), salt and pepper to vegetable mixture.
3. Heat 1-2 inches of oil over medium-high heat until it shimmers. Then prepare a sheet pan with a wire rack or paper towels for cooling.
4. Add 1-2 carrot halves to your pan to help keep the oil from burning. Using a spoon, scoop packed teaspoons of the beet and sweet potato mixture into the skillet and flatten them. Cook the latkes over moderately high heat until the edges are golden, about 1-3 minutes. Flip and cook until golden on the bottom, about 1 minute. Once cooked, drain on a wire rack or paper towels. Repeat with the remaining mixture, adding more oil to the skillet as needed.
5. Place cooked latkes on wire racks or paper towels, and sprinkle with flaky salt.
6. Whisk sour cream and horseradish in a small bowl. Add a splash of lemon juice, plus salt and pepper to taste. Refrigerate until chilled, at least 15 min.
7. Once they’re cool enough to handle, top the latkes with dollops of the horseradish sour cream and caviar.