Rating: 3 stars
14 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4
  • 14 Ratings

This year, mix up your 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 beet—plus onions and scallions for a double allium flavor boost. The gorgeous, deep orange hue makes these a fun festive twist on 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.Headnote by Lindsay Maitland Hunt

Robin Bashinsky


Credit: Jen Causey

Recipe Summary test

50 mins
50 mins
16 latkes


Ingredient Checklist


Instructions Checklist
  • 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.