[RECIPE]
Rainbow Root Vegetable Latkes
Crispy, colorful latkes made from a mix of root vegetables. They’re lighter than all-potato latkes, but still properly crunchy at the edges. The key is squeezing the shreds very dry so they fry instead of steaming.
- PREP
- 20 min
- COOK
- 20 min
- SERVES
- 15
INGREDIENTS
- 2 cuprusset potatoes, grated
- 1 cupsweet potato, grated
- 1 cupcarrot, grated
- 1/2 cupparsnip or golden beet, grated
- 1/2small red onion, finely grated
- 2large eggs
- 1/3 cupall-purpose flour (or matzo meal)
- 11/2 tsp kosher salt
- 1/2 tspblack pepper
- 1/2 tspsmoked paprika
- 1/2 tspgarlic powder
- Neutral oil (avocado, grapeseed, or vegetable)
METHOD
Step 1: Grate and squeeze
Ingredients:
- 2 cups russet potatoes, grated
- 1 cup sweet potato, grated
- 1 cup carrot, grated
- 1/2 cup parsnip or golden beet, grated
- 1/2 small red onion, finely grated
Grate all vegetables. Wrap in a clean towel and squeeze aggressively until the mixture is very dry.
Step 2: Mix the batter
Ingredients:
- Grated vegetables (from Step 1)
- 2 large eggs
- 1/3 cup all-purpose flour (or matzo meal)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
In a large bowl, mix everything until evenly combined.
Step 3: Heat the oil
Ingredients:
- Neutral oil (avocado, grapeseed, or vegetable)
Heat about 1/4 inch of oil in a skillet over medium to medium-high heat.
Step 4: Fry
Ingredients:
- Latke batter (from Step 2)
- Hot oil (from Step 3)
Scoop about 2 tablespoons per latke into the pan and flatten gently. Fry 2 to 3 minutes per side, until deep golden and crisp.
Step 5: Drain and keep warm
Ingredients:
- Fried latkes (from Step 4)
Drain on paper towels. If you’re making a big batch, keep finished latkes warm in a low oven.
NOTES
- If the latkes aren’t crisping, the vegetables probably still have too much water. Squeeze again.
- Parmesan or pecorino is great mixed into the batter or used as a finishing shower.
- Dill, parsley, and lemon zest make these feel brighter and less heavy.