ROOT Vegetable Latkes
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
We love latkes—the fried potato pancakes reminiscent of hash browns that are traditionally served at Hanukkah—and we especially love the ones Lindsay’s grandmother makes (which, and we may be biased, are the best latkes ever). But we like to think that this version, made with a rainbow of potatoes, sweet potatoes, and beets, is a crispy and naturally sweet morsel even Grandma would enjoy.
Ingredients
- 2 russet potatoes peeled and grated
- 1 beet peeled and grated
- 1 sweet potato peeled and grated
- 0.5 yellow onion finely chopped
- 2 eggs lightly beaten
- 1/4 cup all-purpose flour
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- Canola oil for frying
- 1 cup applesauce store-bought or homemade, for serving
- 1 cup sour cream optional, for serving
- 4 apples peeled, cored, and coarsely chopped
- 1 tsp lemon juice
- 1/4 cup light brown sugar packed
- 1/8 tsp ground cinnamon
- 2 lbs roma or plum tomatoes
- 1 peach
- 1 hot red pepper finely minced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
Nutrition (per serving, estimated)
Estimated based off 17 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 494 mg
- Iron: 10.3 mg
- Magnesium: 231 mg
- Phosphorus: 799 mg
- Potassium: 3690 mg
- Zinc: 4.65 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup all-purpose flour
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp lemon juice
- 1/8 tsp ground cinnamon
- 2 lbs roma or plum tomatoes
- 1 peach
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
Prepare
- 2 russet potatoes, peeled and grated
- 1 beet, peeled and grated
- 1 sweet potato, peeled and grated
- 0.5 yellow onion, finely chopped
- 2 eggs, lightly beaten
- Canola oil, for frying
- 1 cup applesauce, store-bought or homemade, for serving
- 1 cup sour cream, optional, for serving
- 4 apples, peeled, cored, and coarsely chopped
- 1/4 cup light brown sugar, packed
- 1 hot red pepper, finely minced
Let's Cook
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Step 1.
Peel and grate the russet potatoes, beet, and sweet potato. While prepping the other ingredients, soak the grated potatoes in a bowl of cold water to prevent browning.
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Step 2.
Drain the potatoes well. Place them in a clean dishtowel or paper towels and squeeze to remove as much liquid as possible. Then spin them in a salad spinner lined with paper towels to force out even more liquid. Repeat this drying process with the beets, sweet potatoes, and finely chopped onion.
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Step 3.
Preheat the oven to 200°F. Line a baking sheet with two layers of paper towels and place it in the oven to keep cooked latkes warm.
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Step 4.
In a large bowl, thoroughly combine the dried grated vegetables, onion, beaten eggs, flour, salt, and pepper.
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Step 5.
In a large nonstick skillet over medium heat, pour about ¼ cup of canola oil, or enough to cover the bottom with a thin layer. When the oil is hot but not smoking, spoon ¼ cup of the vegetable mixture into the pan, spreading it into a thin round with a fork or spatula. Working in batches without overcrowding, cook the latkes for 4 minutes per side, until golden brown. Transfer cooked latkes to the prepared baking sheet in the oven to keep warm. Repeat with remaining mixture, adding more oil as needed. Serve warm with applesauce and sour cream, if desired.