Root Vegetable Latkes

Name: Root Vegetable Latkes
Total time: 50 min
Ingredients: 3 large carrots (¾ lb.), peeled; 4 medium parsnips (¾ lb.), peeled; 1 small red beet, peeled; 1 small yellow onion; 0.5 cup cornstarch; 3 scallions, thinly sliced (about ½ cup); 2 large eggs, lightly beaten; 2.25 teaspoons kosher salt, divided; 0.25 cup olive oil, divided; 1 cup plain whole-milk Greek yogurt; 0.25 cup chopped fresh dill; 0.5 teaspoon freshly ground black pepper

2.9

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Try a new variety of latkes made with root vegetables—carrots, parsnips, and beets—to add to your traditional potato ones.

By

Robin Bashinsky

Published on November 18, 2019

Stack of Root Vegetable Latkes Served With Yogurt Dip — Photo: Jen Causey

Hands On Time:

50 mins

Total Time:

50 mins

Yield:

16 latkes

Mix up traditional potato latkes with a delicious root vegetable rendition, which adds a naturally sweet twist to the cakes. The recipe combines three types—carrots, parsnips, and beets—plus onions and scallions for a double allium flavor boost. The gorgeous, deep orange hue gives these a fun, festive twist to a Hanukkah classic. Got leftovers? Reheat the latkes in the oven until warm and top with sour cream and smoked salmon, or serve as a side with chicken or pot roast.

Ingredients

3 large carrots (¾ lb.), peeled
4 medium parsnips (¾ lb.), peeled
1 small red beet, peeled
1 small yellow onion
½ cup cornstarch
3 scallions, thinly sliced (about ½ cup)
2 large eggs, lightly beaten
2 ¼ teaspoons kosher salt, divided
¼ cup olive oil, divided
1 cup plain whole-milk Greek yogurt
¼ cup chopped fresh dill
½ teaspoon freshly ground black pepper

Directions

Preheat oven to 300 F. Set a wire rack in a rimmed baking sheet. Grate carrots, parsnips, and beet on the largest holes of a box grater. Grate onion to measure ⅓ cup (reserve remaining onion for another use). Stir grated vegetables, cornstarch, scallions, eggs, and 1 teaspoon salt in a large bowl until fully combined. (Do not let sit; mixture will become watery.)
Heat 1 tablespoon oil in a large non-stick skillet over medium. Drop latke mixture into hot skillet by ⅓ cupfuls to form 4 patties, pressing gently with a spatula to even out tops. Cook, flipping once, until latkes are golden brown, about 4 minutes per side. Transfer to baking sheet and place in oven to keep warm. Repeat with remaining oil and latke mixture.
Season cooked latkes with 1 teaspoon salt right after frying. Stir together yogurt, dill, pepper, and remaining ¼ teaspoon salt in a small bowl. Serve yogurt sauce with latkes.