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.
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Rana Taqi
[email protected]I've never had latkes before, but these were amazing!
sadiq state
[email protected]These latkes are a great way to use up leftover root vegetables.
Ahmaad Mohammadw
[email protected]I'm not a big fan of root vegetables, but these latkes changed my mind!
Cory Thompson
[email protected]I made these latkes for a potluck and they were a huge success!
Goitsemodimo Mokwaleng
[email protected]These latkes are the perfect side dish for a holiday meal.
wn Shahil
[email protected]My kids gobbled up these latkes! They loved the crispy edges and the flavorful filling.
Adetayo Wahab
[email protected]I love the versatility of this recipe. I've made it several times, using different combinations of root vegetables each time.
Zara Akram
[email protected]I substituted sweet potatoes for the parsnips and found it gave the latkes a wonderful sweetness.
Justyn Salmeron
[email protected]These latkes were a hit at my dinner party!
Layla Aadan
[email protected]The recipe was easy to follow and the latkes turned out perfect - crispy on the outside and tender on the inside.
makena boykie
[email protected]These latkes were beyond delicious! I had never tried root vegetable latkes before and was amazed at how well the flavors complemented each other.