ROOT VEGETABLE LATKES
We've spruced up traditional latkes by incorporating a few readily available root vegetables to lend dimension-and color-to the classic recipe. The vegetables can be shredded in a food processor or by hand using a box grater.
Provided by Food Network Kitchen
Time 1h30m
Yield about 2 dozen latkes
Number Of Ingredients 12
Steps:
- Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper.
- Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
- Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
- Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Farooqi TV
[email protected]I love that this recipe is vegan. It's a great way to enjoy latkes without any animal products.
Evangeline Chukwu
[email protected]These latkes were a bit too salty for my taste.
JOHN KIRAGU
[email protected]I've made these latkes several times now and they're always a hit. They're the perfect appetizer or side dish.
Shadley Jacobs
[email protected]These latkes were a bit too greasy for my taste.
Shafallah Khan
[email protected]I love that this recipe is gluten-free. It's a great option for people with celiac disease or gluten intolerance.
Darrel
[email protected]These latkes were a bit too spicy for my taste.
PRINCE SAWON
[email protected]I made these latkes for my family and they loved them! They're a great way to use up leftover root vegetables.
Shuman Saru
[email protected]These latkes were a bit too dry for my taste.
Tawsif Sunny
[email protected]I'm not a huge fan of latkes, but these ones were actually really good. I'll definitely be making them again.
Ebikewluye Brenda
[email protected]These latkes were so easy to make. I'll definitely be making them again for my next party.
Desne Sylvester
[email protected]I love that this recipe uses root vegetables. It's a great way to get your daily dose of veggies.
Hridoy ahmed sohel
[email protected]These latkes were a bit bland for my taste. I think I'll add some more spices next time.
Esther Michael
[email protected]I've made these latkes several times now and they're always a crowd-pleaser.
Thais Martins
[email protected]I followed the recipe exactly and the latkes turned out perfectly. They were crispy on the outside and fluffy on the inside.
Tofikul Islam
[email protected]These latkes were a bit too oily for my taste.
Murshad Farhan
[email protected]I was looking for a new latke recipe and this one caught my eye. I'm so glad I tried it! The latkes were delicious.
Vanessa Bennett
[email protected]These latkes were easy to make and turned out great. I'll definitely be making them again.
mgcool55
[email protected]I made these latkes for my family and they were a big success. The kids especially loved them.
Sam Venson
[email protected]These latkes were a hit at my Hanukkah party! They were crispy and flavorful, and everyone loved them.