Root Vegetable Latkes

2.9
(14)

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

vegetable-latkes-1219bfy
Photo: Jen Causey
Hands On Time:
50 mins
Total Time:
50 mins
Yield:
16 latkes

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

  1. 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.)

  2. 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.

  3. 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.

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