Root Vegetable Latkes
Ingredients
- 1/4 tsp black pepper
- 3 cups peeled and grated turnips & carrots (any root veggie works)
- 1/4 onion, very thinly sliced
- 2 large eggs
- 1 Tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp kosher salt, plus more as needed
- 1/4 tsp freshly ground pepper
- Olive oil or vegetable oil, for frying
- Sour cream, for serving (optional)
Instructions
- Preheat the oven to 200°F.
- Grate parsnips (or other root vegetables) and onion then place into a bowl.
- Mix together and press vegetables with paper towel to remove excess moisture. Add eggs, cornstarch, baking powder, salt and pepper and stir well. Batter will be wet.
- Place a large skillet over med-low to medium heat and add enough oil to fill skillet to a depth of 1/4" to 1/2". When the oil is hot, use a soup spoon or ice cream scoop to scoop up about 2 tablespoons of latke mixture, then use your palms to press down on mixture to make an oval patty. Tip: Wet palms with water to prevent mixture from sticking to your hands!
- Gently slide the patty into oil. Continue making patties and cooking latkes, without crowding them, until browned, crisp, and cooked through (about 5 minutes per side). Make sure oil isn’t too hot or latkes will burn.
- Place on paper towels or a brown paper bag to drain. If desired, place the finished latkes on a baking sheet and keep warm in oven while you make the rest of the latkes.
- Season with salt and serve with sour cream, a creamy horseradish or applesauce.
