Root Vegetable Latkes
You can use any root vegetables you have in these different latkes. The sweet potatoes give it a rich flavor that goes very well with cranberry sauce.
Serves: 4Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 1 small celery root, peeled
- 1 large carrot, peeled
- 1 large sweet potato, peeled
- 1 large parsnip, peeled
- 1 small onion, peeled
- 1 tsp. dried thyme
- 1 1⁄2 tsp. salt, divided
- 2 large eggs
- 1⁄4 cup all purpose flour
- 1⁄2 cup vegetable oil
- Use a box grater or food processer fitted with a shredder attachment to finely shred the celery root, carrot, sweet potato, and parsnip.
- Take a large handful of the shredded vegetables and place in a clean kitchen towel. Squeeze as much liquid as you can out and then move to a large mixing bowl. Repeat the process with the remaining vegetable mixture.
- Shred the onion and add it to the rest of the vegetables; do not squeeze the juice from the onion. Add the thyme, 1 teaspoon salt, eggs, and flour to the mixture. Stir to combine.
- Preheat oven to 300°F. Line a baking sheet with several layers of paper towels. Heat several tablespoons of the oil in a large frying pan set over medium heat.
- Use a spoon or small scoop to make mounds of latke mix in the hot pan, about 2 tablespoons per mound. Cook for 5 minutes on the first side, or until golden brown and crispy. Carefully turn the latkes over and press down to flatten. Cook for another 5 minutes on the second side, until brown and crispy.
- Move to paper-towel lined baking sheet to drain. Keep the baking sheet in the oven while you fry the remaining latkes. Repeat the frying process until all the potato pancakes are fried, adding additional oil as needed. Sprinkle the latkes with remaining salt and serve hot.