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Root Vegetable Latkes
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Ingredients

1 lb. Yukon gold potatoes
1 lb. sweet potatoes
2 carrots
2 parsnips
1 tsp. kosher salt, plus more for finishing
1/2 tsp. black pepper
1 Tbs. sugar
1/2 tsp. dried rosemary, roughly chopped
1/2 tsp. dried thyme
1 egg
1/4 cup all-purpose flour
1 qt. vegetable oil or olive oil for frying

Directions

Line two baking sheets with paper towels and set aside.

Peel the potatoes, sweet potatoes, carrots, and parsnips and coarsely grate them using a box grater or the shredding disk of a food processor. Put the grated vegetables in a colander, squeeze out as much liquid as possible, and discard the liquid.

Place the vegetables in a mixing bowl. Stir in the next seven ingredients and mix well. The mixture should be loose but still hold together. Add a little more flour if it’s too loose.

Heat a large nonstick skillet over medium-high heat. Add enough oil to just cover the bottom of the pan, about 1/8-inch deep. When the oil is hot and shimmering, drop two to three tablespoons of the mixture in the skillet per latke. Gently flatten them with a spatula to make a “pancake” three inches in diameter. Cook for three or four minutes per side, or until golden.

Transfer the latkes to the paper towel-lined baking sheets and sprinkle with a little salt. Repeat with the rest of the mixture, adding more oil as needed. Preheat the oven to 350°F.

Remove the paper towels from the baking sheets, place the latkes on the baking sheets, and reheat them in the oven for five to seven minutes, or until hot. Keep the latkes in a single layer so that they crisp back up in the oven.

Serve with sour cream and chives, applesauce, or Lisa’s date chutney. (below)

Pecan-Date Chutney 
(Yields 2 cups)

1/2 cup chopped pecans

12 pitted dates, such as Medjool

1 Tbs. cranberry juice

1 Tbs. red currant jelly or raspberry jam

Pinch of kosher salt

Place all of the ingredients in a food processor and pulse until just combined. The mixture should have texture. Place in a bowl and set aside.

Chef’s Note: The chutney can be made a day or two ahead of time, covered, and refrigerated. Allow 30 minutes for the chutney to come to room temperature before serving. 

 


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