Best Root Vegetable Latkes Recipes

Root Vegetable Latkes image

Provided by Food Network Kitchen

Time 1h30m

Yield about 2 dozen latkes

Number Of Ingredients 12

2 russet potatoes (about 1 pound)
3 small parsnips
2 medium beets
2 large carrots
2 large onions
1 1/2 cups all-purpose flour
2 large eggs, beaten
1 teaspoons baking powder
1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs)
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 cup sour cream

Steps:

Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper.
Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.

Laura Simon's Root-Vegetable Latkes image

Provided by Food Network

Categories side-dish

Yield Makes about 30 2-inch pancakes

Number Of Ingredients 10

1 1/2 pounds mature potatoes, peeled
1/2 pound parsnips, peeled
1/2 pound carrots, peeled
1 red onion, finely chopped
1/4 cup chopped fresh dill
3 tablespoons matzo meal or unseasoned bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 or 3 eggs, lightly beaten (the final amount will depend on the starchiness of the potatoes)
Vegetable or corn oil for frying

Steps:

Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.

ROOT VEGETABLE LATKES image

Yield 18 pancakes

Number Of Ingredients 11

1 cup shredded carrot (1 medium)
1 cup shredded celeriac (1 medium)
1 cup shredded parsnip (1 medium)
¾ cup shredded leek (1 medium, trimmed and rinsed)
1 ¼ cup shredded beets, rinsed and drained well (1 large)
2 cups shredded Idaho or russet potatoes
2 large eggs, beaten
½ cup matzah meal
2 tsp kosher salt
½ tsp cracked black pepper
Vegetable oil for frying

Steps:

In a large bowl, combine carrots, celeriac, parsnip, leek and beets- reserve. In a food processor with S-blade, pulse process potatoes for 30 seconds. Add mixture to shredded vegetables along with eggs, matzah meal, salt and pepper- mix well. Form ¼-cup potato mixture into pancakes and fry until golden (approx. 6-8 min per side).