Root Vegetable Latkes

Root Vegetable Latkes Recipe


  • 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)


  1. Preheat the oven to 200°F.
  2. Grate parsnips (or other root vegetables) and onion then place into a bowl.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. Season with salt and serve with sour cream, a creamy horseradish or applesauce.