Best 2 Root Vegetable Latkes Recipes

Root vegetable latkes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are made with grated root vegetables, such as potatoes, carrots, and parsnips, which are then mixed with eggs, flour, and seasonings. The latkes are then fried until they are golden brown and crispy. They can be served with a variety of toppings, such as sour cream, applesauce, or smoked salmon. Latkes are a popular dish in many cultures, and there are many different recipes available. In this article, we will provide you with a few of our favorite recipes for root vegetable latkes. We will also provide tips on how to make the perfect latkes, and how to store and reheat them.

Here are our top 2 tried and tested recipes!

ROOT VEGETABLE LATKES

Root Vegetable Latkes image

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

Ingredients

2 russet potatoes (about 1 pound)
3 small parsnips
2 medium beets
2 large carrots
2 large onions
1 1/2 cups all-purpose flour
2 large eggs, beaten
1 teaspoons baking powder
1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs)
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 cup sour cream

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.

LAURA SIMON'S ROOT-VEGETABLE LATKES

Laura Simon's Root-Vegetable Latkes image

Provided by Food Network

Categories side-dish

Yield Makes about 30 2-inch pancakes

Number Of Ingredients 10

Ingredients

1 1/2 pounds mature potatoes, peeled
1/2 pound parsnips, peeled
1/2 pound carrots, peeled
1 red onion, finely chopped
1/4 cup chopped fresh dill
3 tablespoons matzo meal or unseasoned bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 or 3 eggs, lightly beaten (the final amount will depend on the starchiness of the potatoes)
Vegetable or corn oil for frying

Steps:

Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.

Tips:

Choose the right vegetables: Use a variety of root vegetables, such as potatoes, carrots, parsnips, sweet potatoes, and beets. Make sure they are fresh and firm.
Grate the vegetables finely: This will help them cook evenly and create a crispy texture.
Add some binding agents: Eggs, flour, or matzo meal will help to hold the latkes together.
Season the latkes well: Salt, pepper, and other spices will add flavor.
Cook the latkes in hot oil: This will help them to brown and crisp up.
Drain the latkes on paper towels: This will remove any excess oil.
Serve the latkes hot with your favorite dipping sauce.

Conclusion:

Root vegetable latkes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables. With a few simple tips, you can make perfect latkes every time.